Bok Choy

Bok choy is one of the two varieties of Chinese cabbage. In Cantonese, and sometime still referred to here, it is pak choi, although this is also confusingly used for Chinese leaf. Grown in China since the 5th century it spread westwards throughout Asia, reaching Europe, grown from seed, in the 18th century. This leafy vegetable, a source of vitamin C K, B6, iron and folate, has pale green crunchy stems and light to dark green rounded leaves. It does not form a head like some other cabbages. Baby bok choy has pale green leaves and white stems, and is usually sweeter and milder than older bok choy. The leaves and tender stems can be lightly cooked, or can be included with other vegetables in a tasty mixed salad. When cooked it has a sweet flavour, and the stems should stay firm.