Pak Choi White
Pak Choi, a member of the Mustard family
is one of the most popular vegetables used in Chinese cooking, and now
commonplace in European cooking. Also commonly known as 'bok choy', the broad
green leaves, which taper to white stalks, are crisp and crunchy. Pak Choi leaves
are soft and succulent, with crunchy white or green stalks and young sweet flavored 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. Excellent for baby leaf or cut and come again.
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