Pak choi (also spelled bok choy, and sometimes called Chinese cabbage—though it's a different variety from napa cabbage) is a leafy green vegetable commonly used in Asian cuisine, especially Chinese cooking. It's known for its crisp white stalks and tender green leaves, offering a mild, slightly peppery flavor.
Pak Choi – Overview
Botanical info:
Latin name: Brassica rapa subsp. chinensis
Member of the cabbage family (Brassicaceae)
Appearance:
White or light green stems
Dark green, spoon-shaped leaves
Comes in various sizes: baby pak choi is especially tender
Flavor:
Mild, slightly mustardy or peppery
Stems are crunchy; leaves are soft when cooked
️ How to Cook with Pak Choi
Method Description
Stir-frying Classic use in Asian dishes
Steaming Light and healthy preparation
Sautéing With garlic, ginger, and soy sauce
Boiling/blanching Often added to soups or noodle bowls
Roasting Enhances natural sweetness and flavor
Pro tip: Cook stems first, as they take longer, then add leaves at the end.
Nutritional Benefits
Rich in:
Vitamins A, C, and K
Calcium, magnesium, and iron
High in antioxidants
Low in calories, high in water and fiber content
Supports bone health, immunity, and digestion
Storage Tips
Store in the refrigerator, unwashed, in a plastic or produce bag
Best used within 4–5 days
Wash thoroughly before use – dirt often collects near the base
IMPORTANT INFORMATION ABOUT THE ORDER
Delivery: every Thursday of the week, free of charge for pick-up points! Orders received on Thursday of the week can be delivered until 10 pm on Monday!
Placing Orders: every week from Wednesday afternoon 5.00 pm to Monday evening 10.00 pm.
Orders placed on Wednesday will be delivered on Thursday of the following week, not the next day!
We cannot take orders all day on Tuesday and until 5pm on Wednesday, as we are busy picking veggies and packing your boxes only then do we see what we will have in stock for the following week. Many thanks for understanding!
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