Pak choi, also known as bok choy, is a leafy green from the cabbage family. Pak choi is a traditional Asian ingredient, so is often served with Asian flavours such assoy sauce, miso, lemongrass or galangal.
How to cook pak choi
Pak choi is a kind of 2-in-1 plant – the dark, thin leaves that sprout at the top cook very quickly and are akin to spinach in consistency. The thicker stalk is firm, crunchy and refreshing. For this reason, it can be tricky to judge the cooking time of pak choi – a good option is to separate the leaves from the stalks and cook the stalks for a couple of minutes, adding the leaves in the last few seconds to wilt down.
Reviews
There are no reviews yet.