Embed Notice

Bok Choy (aka Bok Choi and Pak Choi) has been grown in China since the 5thC CE., and in Europe since the 18th Century.

There are four main types, and the edible types give us greens in all seasons with succulent stalks and tender leaves. They have a milder flavour of cabbage that pairs well with other ingredients.

It is eaten fresh, dried, salted or preserved, and is can be used raw or cooked in soups, casseroles and stirfry dishes. I like them lightly steamed.

#Food #FromTheKitchen #FromTheArchives #Vegetarian #AsianFood