Pak Choy (choi) comes in bunches made up of white stalks and large, dark green leaves. Though it looks a bit like celery, it is actually a member of the cabbage family. The flavour is mostly mild, with a little bit of a tangy bite. Pak choy cooks quickly and is most popular for stir-fries but is also used in curries, soups and spring rolls. Both the leaves and stalks can be eaten.
Choose pak choy with firm, brightly coloured stalks and fresh looking leaves. Wrap the pak choy in a damp kitchen towel and store in the fridge for four to five days.
Did you know? Pak choy is popular with dieters worldwide due to the fact that it is very low in kilojoules whilst still being high in nutrients. It is full of vitamins A, C and K, as well as potassium, manganese, calcium and folate. Pak choy contains more beta carotene than the other members of the cabbage family and is considered the healthiest type of cabbage to eat.