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pak choi (bok choy chinese cabbage) photo benefits recipes - lylia rose uk

pak choi (bok choy chinese cabbage) photo benefits recipes - lylia rose uk

First Tastes | Pak Choi

It has been a while since I had a veg in my organic box which was new to me.  Well, I recently received pak choi (also known as Chinese cabbage and bok choy) in my Abel and Cole vegetable box.  It's quite a luxurious looking cabbage, if there could ever be such a thing!  The rather elegant long leaves give this cabbage a great shape.
 
The leaves can be eaten raw in a salad.  They have quite a light leafy flavour so nowhere near as overpowering as standard cabbage.  I did try a little raw, but mainly cooked with mine.  I added some to a soup which got liquidised and some to a juice so the flavour wasn't too noticeable in these.  
 
I also made a chunky vegetable hot pot and added strips of the pak choi leaves, plus slices of the stems.  The stems have a quite watery celery like taste and texture.  They added a different element to my hot pot and I particularly liked the slimy long strips of leaf!
 
So what's in it? There's a healthy dose of vitamins A and C, as well as calcium, vitamin B6, iron and magnesium.  There's also a high amount of vitamin K.  Vitamin K is needed for blood clotting and to maintain good bone health.
 
Pak Choi would be great in a stir fry or for using as a wrap thanks to its great shape.  It's mild flavour, plus the use of the leaf and stalk, makes this a very versatile food.
 
 

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