This member of the cabbage family has a number of different names, including pak choi, bok choy, horse’s ear, Chinese cabbage and white mustard cabbage. Its structure looks like a squat celery, with either white or very pale green short, chunky stalks and glossy, deep green leaves.
The texture of both leaves and stalks is crisp, and the flavour is somewhere between mild cabbage and spinach. If very young it can be eaten raw in salads, but is best when briefly cooked.
Some benefits include:
Anti-cancer Properties
Pak choi and other members of its family have shown fairly positive effects on preventing cancer.
Blood Pressure
Blood pressure can be the basis of various diseases and can adversely affect how your heart functions, leading to hypertension or low blood pressure.
Healthy Glowing Skin
Taking care of your skin externally is necessary to remove dead cells from clogging the surface, but what you are eating is going to impact the appearance of your skin largely.
Healthy Eyes
The constituents found in pak choi are excellent for overall eye health. The beta-carotene, selenium, Vitamin K, and vitamin C, combine to maintain eye health.
All parts can be consumed. They are prepared in a variety of ways. In addition to its low-calorie and high nutrient content, its mildly sweet flavor and crisp texture make it an agreeable addition to almost any dish.
Here are some quick tips:
- Shred raw bok choy and toss with other fresh vegetables to make a salad
- Add chopped bok choy to hot and sour soup
- Stir-fry bok choy with a variety of vegetables, some soy sauce, and sesame oil
- Sauté fresh garlic and ginger in olive oil until soft, then add bok choy and continue to sauté until desired tenderness
- Mix minced bok choy, mushrooms, chives, and soy sauce together to make a homemade dumpling filling.
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