Pak Choi

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Pak Choi | Brassica chinensis | Bai Cai (Bai Tsai) | Cai Trang | Pe Tsai | Pechey.


Pak Choi leaves are soft and succulent, with crunchy white or green stalks and young sweet flavoured flower shoots. The whole plant is edible. The slight mustard flavor of Pak Choi makes it a delightful addition to stir-fries, soups, noodle and meat dishes, and salads, if the young leaves are used. In China, the coarser leaves are often pickled.


Store in a humidity-controlled environment in your refrigerator.

In the Kitchen

Asian cooks use the entire plant at many stages of development. It can also be dried by dipping the leaves in boiling water and hanging them out to dry in the sun for several days. Drying enables this highly perishable vegetable to be stored for winter months.

Popular dishes: Sweet soy fried noodles (pad sieu), Pak Choi Soup and Chicken Dumplings, Soup noodles with vegetables, Pak Choi Salad, Char Siu Pork on Steamed Pak Choy, Sichuan Pepper Pork with Pak Choi, Stir Fry Rice with Pak Choi and Pak choi stir-fry.

Pak Choi with Garlic and Chilli

Sesame Pak Choi

Ginger Sweet Tofu with Pak Choi

Declan McGillComment