Chinese White Cabbage - Pak Choi (Brassicacae chinensis)

Chinese white cabbage, popularly known as pak choi or bok choy, has been grown in China for centuries. Although there are many varieties, the most common and best known is the one with a long smooth stem, milky-white and large, crinkly, dark green leaves. The size of the plant indicates how tender it is. The smaller the better, especially, in the summer when the hot weather toughens the stalks. Pak choi has a light, fresh, slightly mustardy taste and requires little cooking. In China, pak choi is used in soup or is stir-fried. Now widely available in supermarkets, look for firm crisp stalks and unblemished leaves. Store pak choi in the vegetable crisper of your refrigerator.