Pak choi has many different names including bok choy, pok choi, pe-tsai, petsay, Chinese white cabbage, spoon cabbage and white celery mustard. It is an ancient Chinese cabbage, with mild flavour and crispy texture. It can be consumed raw when it is very young but it is the best when briefly fried with garlic or water boiled.
Pak choi is nutrient-rich yet low in calories, at the same time, an excellence source of vitamin A, C and K. It is also a good source of vitamin B6, folate, calcium and iron. It is also packed with antioxidants with specific health benefits.
Pak choi is in the class of Brassica rapa which you can also find choy sum, napa cabbage, turnip and mizuna. There are various types of pak choi, aspara would like to introduce 3 types of commonly found pak choi:
- Canton pak choi (bottom left)
- Shanghai pak choi (bottom middle)
- Rosette pak choi (bottom right)
You can click into individual pages to see characteristics of each type of pak choi.
Pak choi is ideal for steaming, boiling and stir-fry. You can also added into soup or even be used as the main ingredient for soup. It can also act as fillings of dumplings and buns, or mixed with rice. You can browse some common recipe of pak choi below: