Get Fresh & Fruity Pak Choi 3 Pack

Get Fresh & Fruity Pak Choi 3 Pack

Class 1 - Great Britain

  • £1.29
  • Save £0.20

Only 5 left!

Pak choi

Pronounce it: pak-choy

This member of the cabbage family has a number of different names, including bok choy, horse's ear, Chinese celery cabbage and white mustard cabbage. Its structure looks like a squat celery, with either white or very pale green short, chunky stalks and glossy, deep green leaves.

The texture of both leaves and stalks is crisp, and the flavour is somewhere between mild cabbage and spinach. If very young it can be eaten raw in salads, but is best when briefly cooked.

Availability

All year round.

Choose the best

Go for pak choi with perky-looking leaves and firm, unblemished stalks. The smallest examples tend to be the most tender.

Prepare it

Wash. If you like you can cut the leaves from the stems, as they cook at different speeds - the leaves cook much quicker, so you could add just towards the end of cooking. Alternatively, if you want to put leaves and stems in the pan at the same time, cut the stems into wide strips and the leaves into finer strips. Very young pak choi can be left whole, or halved or quartered.

Store it

In a perforated bag in the fridge for up to three days.

Pak Choi has thick green leaves with a thick white stalk. It is remarkably juicy, has a sweet flavour with hints of mustard.

Bok choi recipes

Bok choi

Closely related to the pak choi, this leafy green Chinese vegetable belongs to the cabbage family - though tastes nothing like cabbage! It has long green slightly ribbed leaf stalks and soft, oval green leaves. The leaves and stems are best suited to brief stir-frying or steaming so they retain their mild flavour. Occasionally you may be able to find baby bok choi which can be cooked whole.


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Get Fresh & Fruity Pak Choi 3 Pack