Glossary

Pak Choy (Chinese Cabbage)

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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