Pak Choi (Bok Choy)
Pak Choi is a popular Chinese cabbage that doesn't form a head. Instead, it has smooth, dark green leaf blades and thick, crunchy white or light green stalks. It is highly celebrated for its dual texture—the leaves melt in your mouth while the stems provide a satisfying crunch.
Seasonality: Available year-round, but reaches its peak during the Cool Season (November – February). Cooler temperatures make the stalks extra sweet, juicy, and less fibrous.
Flavor & Texture: It has a mild, clean, and slightly sweet flavor with a hint of mustard-like zest. The stalks are crisp and succulent, while the leaves are delicate.
Primary uses:
Stir-fries: Most famous as "Pak Choi in Oyster Sauce" or stir-fried with garlic and shiitake mushrooms.
Soups & Ramen: A staple green in wonton soups, hot pots, and Japanese ramen.
Steamed: Often served whole or halved as a healthy side dish for roasted meats.
Benefits:
Bone Health: Exceptional source of Calcium, Magnesium, and Vitamin K.
Immune Support: Packed with Vitamin C and Vitamin A to fight off colds.
Anti-Inflammatory: Contains quercetin and other flavonoids that help reduce inflammation.
Low Calorie: High water content and low calories make it ideal for weight management.
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