Pak choi are small white bulbous stalks with broad green leaves. They have a subtle flavour and are crisp and crunchy to eat. Popular in Chinese recipes, they can be steamed or stir fried or boiled in soups. Store in the salad drawer of the fridge for up to five days.
How to cook
Cut the heads of pak choi in half, or roughly chop into strips. Stir fry with a litle oil in a wok for 1-2 minutes until just wilted. Or steam over boiling water for 2 minutes, or add to soups for the last 1-2 minutes. Serve with chopped ginger and soy sauce or with oyster sauce.
Try making a delicious ginger pak choi stir fry.