Veg Box Recipes Blog

I’ve had quite a few people asking me about Pak Choi (bok choy) lately, so here are some quick ideas on what it is and what to do with it!

Pak Choi (also known as bok choi or Peking cabbage) is a Chinese cabbage.

It’s commonly used in stir fry and spring rolls.

Being in season from October to March makes it a common autumn and winter veg box ingredient.

Did you know…?
1 cup of cooked pak choi contains 15% of your recommended daily allowance of calcium - the equivalent of 1/4 pint of full fat milk.

Here are some quick ideas, if you end up with it in your vegetable box or find it at the farm shop:

• The green leaf takes longer to cook than the thicker, white stalks, so they’re often cooked separately
• Baby leaves (very fine stalks) are great in salads - just like winter spinach.
• More mature leaves also work well, shredded, in salads. Chop off the stalks and save them for a stir fry or soup.
• In a stir fry, cut off the stalks and slice. Cook for a couple of minutes before adding the leaves for 2 minutes.
• Use them braised, roasted or add to a soup for the last few minutes of cooking.
• For a quick recipe, chop the pak choi and steam for 3-4 minutes. Serve with soy sauce.

Here are some pak choi recipes:

Ginger & Garlic Pak Choi

Winter Stir Fry

Pak Choi & Tofu Stir Fry

Do you have a favourite way of cooking pak choi? Why not share it via the comments?

Thanks!

Clare x