Pak-choi, Shanghai, single piece

Category: fresh vegetables, green, Holland

  • It is considered to be a member of the cabbage family, looks like squat celery with either white or very pale green short and chunky stalks, and deep glossy leaves. It has a flavor that is between mild cabbage and spinach and crisp texture of both leaves and stalks.
    Pak Choi also goes by different names including, Bok choy, horse's ear, Chinese celery cabbage and white mustard cabbage.

  • If it's very young you can eat it raw in a salad but is best when briefly cooked.

  • First, wash it. Then, if you like, you can remove the stalks from the stems as they cook at different speeds; the leaves cook quicker, which mean that you could add it at the end of cooking. But If you want to cook the stem and leaves together at the same time, cut the stem into wide strips and the leaves into finer strips.

  • There are many ways to cook it, but the three most common methods are stir-fry (2 mins), steamed (sliced 2-3 mins, whole up to 8 mins), and simmer in water (2-3 mins)