Pak choi

Pak choï

What it is

Cultivated in the Yangtze delta since at least the fifth century, it is two vegetables in one plant: a white stem with the snap of celery, and a dark leaf that wilts in seconds. Chinese cooks treat them as separate ingredients and add them at different moments.

In the kitchen

Split the stems from the leaves. Stems first for a minute in the hot pan, leaves at the very end.

Goes with

Ginger Garlic Soy sauce Sesame Chili pepper Shiitake Fish sauce Spring onion

Same species

Baek-kimchi Broccoli Brussels sprout Cabbage Cauliflower Cavolo nero

Also used with

Chilli crisp

In season alongside

Green bean Bell pepper Bettarazuke Cévennes sweet onion Chickweed Chioggia beetroot

Something wrong here, or missing? Tell us