Pak choi (also known as bok choy, pak choy and pok choi) is a leafy green that’s stood the test of time. Having been cultivated in China for over 5000 years, it’s established itself as a staple in international cuisine. Pak choi possesses a fresh, grassy flavour with a hint of pepper. Its stalks and luscious leaves have a satisfying, crisp texture. On top of this, pak choi is a natural source of vitamins A, C and K, as well as calcium, magnesium, potassium, manganese and iron.
Pak choi can be eaten raw (like a salad) but it’s even more delicious when cooked. Check out this easy recipe for cooking pak choi by Rui from the Click & Grow team:
- Pak choi
- Peeled garlic cloves
- Take a frying pan, add 2 tablespoons of oil.
- Cut the peeled garlic cloves into thin pieces.
- When the pan becomes burning hot, add the garlic, stir a bit, then add pak choi.
- Keep stirring and add a pinch of salt.
- When your pak choi turns soft and the colour gets darker, it's ready. If the pan gets dry during cooking, add a tiny bit of water. This is more or less frying, so be careful with the splashing oil.
If you’re feeling adventurous, experiment with adding some sausage pieces or other vegetables to the mix. Enjoy your pak choi as a side dish or add to stir-fries and soups.