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These leafy greens are a popular Chinese vegetable that are similar to bok choi and spring greens. Pak choi has pretty paddle-shaped dark green crisp and crunchy leaves with a thick creamy stalk and a mild flavour. Choose fresh-looking pak choi with bright green, tender leaves, avoid any that is yellowed or wilting.

Pak Choi

How To Use Pak Choi

Pak choi is served cooked and both the leaves and stalk can be eaten. It can be served as an accompanying vegetable or included in vegetable, meat or fish stir-fries.

How To Prepare Pak Choi

Wash thoroughly and trim the stalk and slice it into slightly smaller pieces. If stir-frying pak choi trim the leaves into even-sized pieces.

How To Cook Pak Choi

Pak choi can be steamed or stir-fried. To steam, place the prepared leaves and stalks in a steamer and cook for 2-3 minutes or until just tender. To stir-fry, heat 1 tbsp oil in a frying pan or wok and cook over a high heat for 2 minutes, stirring often. For added flavour, steam or fry pak choi with fresh ginger and soy sauce.

How To Store Pak Choi

Keep in the fridge for up to 5 days.

The information and images for this article have come from It provides full information on all the main vegetables available on the UK market including nutritional information and delicious recipes. The site is a service provided by Mack Vegetables, one of the largest and most successful suppliers of fresh vegetables in the UK, serving a wide range of customers from caterers to major multiples. You can find out more about Mack by visiting the website at