Pak choi is a Chinese cabbage with other names including Bok Choy. It’s taste is somewhere between mild cabbage and spinach. The dark green leaves and white stalks are crisp and although they can be eaten raw in a salad, can also be cooked, in a stir fry, blanched or steamed. The leaves cook faster than the stems so if you don’t like the stems crunchy, separate them from the leaves, cook first and add leaves later. As it is a Chinese vegetable, it is usually eaten in Chinese cuisine with soy sauce and other stir fried vegetables. However, you can use it in place of other greens such as spinach or kale.
Wash before use.
* Like us, not all fruit or vegetables are perfectly formed and are not uniform in size. We don’t believe in discriminating against misshapen carrots or imperfect potatoes and in fact, love them for their flaws. A less than round apple is still as tasty as their perfectly formed cousins. Taste is what we believe in, because it’s what’s inside that counts. Unless your produce is clearly defective, please accept them as Nature intended.