noun
A type of Chinese cabbage with white stalks and dark green leaves. Often cross-referenced with チンゲンサイ.
See also: チンゲンサイ
体菜は炒め物によく使われる。
Bok choy is often used in stir-fries.
チンゲンサイ is a specific variety of bok choy with green stems, while 体菜 is a broader term for bok choy/pak choi.
The kanji 体菜 literally means 'body vegetable', but the exact derivation is uncertain. It is a Japanese name for bok choy, likely borrowed from Chinese.