Pak Choy (Brassica rapa subsp. chinensis)

Also known as

Shanghai buk choy, Baby buk choy

General information

Pak choy is really a green stemmed variety of buk choy.  However, it is quite different in texture and flavour; the stems are more flattened and less juicy than buk choy, the leaves are more tender and the whole vegetable has a milder flavour.

Pak choy prefers warm climates but can grow under many different environmental conditions. It is increasingly common for commercial farmers to grow it hydroponically, which ensures that the stem bases are soil-free. They are naturally shallow rooted, fast growing, and need to be kept well watered.

Fresh pak choy will store for up to a week in the fridge if it is kept in a plastic bag and the temperature is less than 5°C.

Cooking tips

Pak choy is one of the best vegetables to include in a stir fry.  Simply roughly chop the whole plant and add it to the dish near the end of cooking.  Alternatively, it can be added to soup, curry or casserole.  Pak choy plants can also be simply sliced in half and steamed, while smaller plants can be cooked whole.  Drizzled with a little soy sauce and sesame oil or butter the steamed plants make a spectacular side dish to go with any meal.