Pak choi
Asian cabbage with crisp stalks and tender leaves, with a mild flavour.
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.
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.
Recipes with pak choi
Chickpeas with pak choi and pork fatback
Chickpeas simmered with vegetables and pork fatback, served with ginger and coriander pak choi.
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