The cultivation of Pak Choy in south China date as far back as the 5th century. It has since spread throughout China and to other parts of Asia and the western hemisphere.
This leafy vegetable packs a hefty amount of dietary fiber to aid digestion. Vitamins C and K bolsters immune system and strengthens the bones.
Pak Choy is a leafy green with pale-green stalks that is often stir-fried or steamed. Both leaves and stems can be cooked and consumed. As part of the mustard family, it falls into the same category as mustard, broccoli, turnips and cabbage even though it is lettuce-like in appearance.
Barry’s tips: Cook the stems first then add the leaves as they cook quicker. Stir fry with some soy sauce, herbs and garlic for flavour. Or briefly blanch them and pair with cherry tomatoes and button mushrooms.
