Pak Choy belongs to the cabbage family. It has been cultivated in
China for at least 1400 years. It has loose, dark green leaves and its succulent white stalks have a mild and refreshing flavor. It is available all year round. Pak Choy contains high amounts of vitamin A and vitamin C. The outer leaves are relatively tough and can be reserved for soups or deep-frying. The tender inner section can be thinly sliced and eaten raw in salads; parboiled and served with a dressing of oyster sauce, or stir-fried. To store pak choy, one should wrap it in a plastic bag and keep in the coolest part of the refrigerator for up to a week. Since it is ethylene sensitive, pak choy is not suitable for freezing.
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