Pak choi

Pak choi (also known as bok choy) is a crisp Asian brassica with juicy pale stalks and tender green leaves. It has a mild, slightly mustardy flavour, making it ideal for stir-fries, noodle soups and quick wok dishes.

Latin name: Brassica rapa subsp. chinensis
Origin: East Asia
Height: 20–45 cm
Life cycle: annual

Description

Pak choi belongs to the brassica family and is related to Chinese cabbage, turnip greens and kohlrabi. You’ll find both compact “baby” pak choi and larger heads; baby pak choi is especially tender and cooks very quickly. The leaves are dark green while the heart stays pleasantly crisp.

In the kitchen

For the best texture, separate stalks and leaves: stir-fry the stalks first for 2–4 minutes in a hot wok with a splash of oil, then add the leaves and let them wilt for 30–60 seconds. Pak choi pairs beautifully with garlic, ginger, soy sauce, sesame oil, lime, chilli, mushrooms and noodles. It’s also excellent in miso soup or served with steamed rice alongside tofu, chicken or prawns.

Storage & preparation

Keep pak choi in the fridge, ideally in a (perforated) bag or container, and use within 2–4 days. Rinse leaves and stalks thoroughly, as grit can hide near the base. For a tender yet still crisp bite, blanch briefly (about 30 seconds) and cool immediately in cold water.