A smaller and sweeter version of Pak Choi, the small heads are called baby Pak Choi. This is available throughout the year. It is tender enough to be left whole while cooking. It is generally par-boiled and served, drizzled with boiling oil, salt and oyster sauce. It serves as a great addition to stir-fries too. Baby pak choi is commonly used to as a decoration at Chinese banquets. For storing, wrap it in a plastic bag and keep it at the coolest part of the refrigerator for up to a week. Since it is ethylene sensitive, baby Pak Choi is not suitable for freezing.
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