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BOK CHOY / PAK CHOI
| Mandarin : Xiao Baicai
| Cantonese : Bok Choi |
Another member of the brassica family, bok choy is known by a lot of different names.
In the West it is known as pak-choi, horse's ear (from the shape of the leaves) or Chinese
white cabbage. In Cantonese, the name means simply white vegetable. The irony of the name is
that the glossy leaves that are the distinctive feature of this vegetable are dark green.
The stalk however, are pale, and range from light green to ivory white. Bok choy is a
perennial, and several varieties are available throughout the year.
aroma
& flavor..
Although bok choy is less delicate and does not taste as sweet as Chinese leaves, it has a
distinctive flavor, which is a sort of cross between a mild cabbage and spinach.
culinary
uses..
Bok
choy and Chinese leaves are interchangeable in most dishes, even though their color
and flavor are different. Bok choy can be used in soups and stir-fries, and is delicious
when quickly braised, but should not be subjected to prolong stewing.
preparation
& cooking techniques..
Bok
choy is prepared in much the same way as Chinese leaves, except that the stems are as
important as the leaves. It is always a good idea to separate the leaves and stems for
cooking, as the latter take slightly longer. Baby bok choy can be cooked whole or in halves
or quarters. Only when very young and tender can bok choy be eaten raw.
storage..
Bok
choy is completely different when comes to storage, compared to Chinese leaves. Try to use
it as soon as possible, because the leaves will start to wilt, and the outer leaves will
turn yellow, after 2 - 3 days, much sooner than lettuce and spinach.
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