Pak choi or Chinese cabbage, also known as Snow cabbage, is a Chinses leaf vegetable often used in Chinese cuisine. It is related to the Western cabbage and is of the same species as the common turnip.
Pak choi is commonly used in stir fry and spring rolls. It originally comes from China but now is produced by Ennabta Farms in Egypt, with the increase in popularity of Chinese cooking.
Its structure looks like a squat celery, with either white or very pale green short, chunky stalks and glossy, deep green leaves. The texture of both leaves and stalks is crisp, and the flabour is somewhere between mild cabbage and spinach. It is best when briefly cooked.
Keep in the fridge for up to a week – less if possible.
Do not wash before storing or it will go slimy. Wash the leaves and the stalk well on serving.
There are no reviews yet.