Pak Choy

Pak choy is a vegetable which has been cultivated in China for thousands of years. In addition to being widely used in Chinese cuisine, this is a very versatile, tender, flavorful vegetable which can be used in a wide assortment of dishes.

Classic pak choy has white, crunchy stems and dark green leaves, both of which are edible raw or cooked.

Tender young pak choy only needs to be cooked very briefly, and the leaves take even less time to cook than the stems. Most cooks separate leaves and stems, the stalks can be allowed to cook a bit longer than the leaves.

Many use this vegetable in stir fries, soups, curries, spring rolls, and a variety of other dishes. Its flavor is very mild, with a hint of a tangy bite. It is high in calcium, also has high levels of vitamins A and C.