What is pak choi?
Also known as bok choy or horse’s ear, this low-calorie, vitamin-rich Asian vegetable is part of the cabbage family. It tastes somewhat similar to spinach and can be used in much the same way: raw in salads, or lightly cooked in stir-frys, tofu dishes, or roast vegetable sides.
Is pak choi good for you?
Very. Pak choi is mega-rich in vitamin A, vitamin C, vitamin K, riboflavin (B2), and vitamin B6. In fact, 250g of cooked pak choi provides more than 100% of the recommended dietary allowance of A, and close to two-thirds the RDA of C.*
How do you use pak choi?
- If you intend to cook with it, wash and separate the leaves from the stems. The leaves take less time to cook, so you add them to the mix a little later than the stems.
- Herbs and spices that pair well with this leafy veg include finely chopped garlic, black pepper and lemon. If you’re making a stir-fry, add these ingredients towards the final two minutes of cooking to take the flavour of your pak choi to the next level.
- Feeling fancy? Use sesame seeds, roasted and chopped almonds, chives, or chopped coriander as a garnish to your cooked pak choi.