Last weekend I decided to try something new that I have never cooked at home. Going to the market I came across with this green leafy veggie called pak choi.
I know for you it may not be something new, but for me it is completely, just because I have never eaten or cooked pak choi in my life.
I am the kind of person who prefer stay with what I already know, and it is probably a bad habit.
However, from now on I promise I will find and try every veggie I haven’t tried before. And pak choi is the first one. 😉
What is pak choi: It looks like a celery, and it is considered a member of the cabbage family, it is also called as Bok choi, Chinese celery, white mustard cabbage or horse’s ear.
When to buy: It’s available all year around.
How to choose a good one: Go for the firm and nice looking green leaves, unblemished stalks with no yellowish marks.
How to prepare it: Always wash before cooking. You can separate the leaves from the stalks because they tend to cook quicker. And the most common ways to cook is steamed or stir-fry, alternatively you can use fresh leaves in salads as well.
Time cooking: Steam for 2 to 3 minutes if sliced, or for 5 to 6 minutes if whole. For stir-fry 2 minutes would be enough, you can mix with other seasonal veggies.
How to store: In the fridge. Keep it in a bag full of air to protect the leaves, for up to 3 days.
Substitutions: If you can’t find pak choi, try alternatives such as spinach or cabbage.
How often do you eat pak choi? Leave in the comments below and don’t forget to follow me on Instagram @MyHeartyCorner.
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Reference: BBC Good Food