Bok choi or pak choi is a type of Chinese cabbage. Being winter-hardy, they are increasingly grown in Northern Europe. They are a member of the family of Brassicaceae or Cruciferae, also commonly known as the mustards, the crucifers, or the cabbage family.
Bok choy is widely used in Chinese cooking, frequently in soups, salads, stir-fries, and fillings for spring rolls, potstickers, steamed buns, and dumplings. Its mild flavor shines when it’s stir-fried in sesame oil with a bit of garlic, ginger, and a splash of soy sauce or a sprinkle of salt. Although it can be braised or stewed, it is best when exposed to a short blast of high heat—roasted, steamed, stir-fried, or stirred into the hot soup right before serving.
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