Pak choi is a cabbage without a heart, with deep green and fleshy leaves clustered on thick, juicy, white stems. A native of China and Hong Kong, pak choi used to be available only in Chinese food shops, but it is now grown also in Australia and is widely available in fresh produce shops.
Brief steaming or stir-frying is recommended to retain flavor and juiciness. It takes happily to the garlic, ginger and soy treatment of Chinese cooking, but also adapts well to being served as an accompanying vegetable without any herbs or spices, Western-style.
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Asian Recipes **
