Practical ingredient guide
Pak choi
Asian cabbage with crisp stalks and tender leaves, with a mild flavour.
Vegetables
All year round
Home-style
What it offers and why to use it
Asian cabbage with crisp stalks and tender leaves, with a mild flavour. Separate stalks and leaves to control texture. Stir-fry stalks first and add leaves near the end.
Flavour profile
Asian cabbage with crisp stalks and tender leaves, with a mild flavour.
From shopping to cooking
Choose
Choose firm stalks and green leaves without slimy or wilted patches.
Store
Refrigerate in a loosely closed bag and wash between the stalks before cooking.
Prepare
Separate stalks and leaves to control texture. Stir-fry stalks first and add leaves near the end.
How to make the most of it
Good pairings
Chickpeas, ginger, garlic, tofu and broths.
How to substitute it
Chard or Chinese cabbage, adjusting stalk and leaf cooking times.
From ingredient to plate
View all recipes →
Recipes with pak choi
Chickpeas with pak choi and pork fatback
Gluten-free Includes 12 h soakingIs any information missing? You can report a nutrition or practical correction.
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