Also known as Pac Choi, this type of Chinese cabbage is a member of the brassica family. The names Pak Choy and Bok Choy are often used interchangeably, but there is a difference, and it’s all in the stem. Bok Choy has a white stem, whereas Pak Choy has a green stem. Pak Choy looks like a squat celery with pale green, short stalks and glossy deep green leaves.
Growing and harvesting
Pak Choy is grown all year around in Werribee. It prefers warm climates but can grow under many different environmental conditions. Pak Choy can be grown hydroponically or in the soil. It is naturally shallow rooted, fast growing, and needs to be kept well-watered.
Look for crips apple green stems and smooth thick round green leaves.
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.
Include Pak Choy in a stir fry, or add it to soups, curries or casseroles. Pak Choy can also be steamed.
Pak Choy is a low-calorie, low-carb, low-fat vegetable. It is a source of vitamins C and K, and a source of vitamin B6. Information sourced from NSW Department of Primary Industries (www.dpi.nsw.gov.au/)
Try it now
For a refreshing summer dish, give Noodles With Prawns and Pak Choi a go; recipe courtesy of Woolworths.