These leafy greens are a popular Chinese vegetable that are similar to bok choi and spring greens. Pak choi has pretty paddle-shaped dark green crisp and crunchy leaves with a thick creamy stalk and a mild flavour. Choose fresh-looking pak choi with bright green, tender leaves, avoid any that is yellowed or wilting.
How to Use
Pak choi is served cooked and both the leaves and stalk can be eaten. It can be served as an accompanying vegetable or included in vegetable, meat or fish stir-fries.
How to Prepare
Wash thoroughly and trim the stalk and slice it into slightly smaller pieces. If stir-frying pak choi trim the leaves into even-sized pieces.
How to Cook
Pak choi can be steamed or stir-fried. To steam, place the prepared leaves and stalks in a steamer and cook for 2-3 minutes or until just tender. To stir-fry, heat 1 tbsp oil in a frying pan or wok and cook over a high heat for 2 minutes, stirring often. For added flavour, steam or fry pak choi with fresh ginger and soy sauce.
How to Store
Keep in the fridge for up to 5 days.