Pak-choi (or bok-choy) is crisp with a mild, cabbagelike flavour. Like lettuce but with more crunch, it is one of the most popular vegetables in China and is grown in East Asia all year round. It has a variety of different names, among them horse’s ear, Chinese celery cabbage and white mustard cabbage. Its white or palegreen stalks and deep-green leaves are high in vitamins K and C.
Although the stalks can be eaten raw when the plant is very young, they are best blanched in boiling water, stir-fried or steamed to retain their delicate flavour and crunchy texture. Pak-choi goes well with rich, sticky sauces to complement the mild flavour and crunchy texture.