- Artichoke
- Asparagus
- Aubergine
- Avocado
- Beansprouts
- Beetroot
- Broad beans
- Broccoli
- Brussels sprouts
- Butternut squash
- Cabbage
- Carrots
- Cauliflower
- Cavolo Nero
- Celeriac
- Celery
- Chard
- Chicory
- Chillies
- Climbing Beans
- Courgettes
- Cucumber
- Fennel
- Garlic
- Ginger
- Green beans
- Horseradish
- Jerusalem Artichoke
- Kale
- Kohlrabi
- Leeks
- Lettuce
- Mushrooms
- Okra
- Onions
- Pak Choi
- Parsnips
- Peas
- Peppers
- Plantain
- Potatoes
- Radicchio
- Radishes
- Rhubarb
- Rocket
- Spinach
- Spring Onions
- Sugar Snap Peas
- Swede
- Sweet potatoes
- Sweetcorn
- Tomatoes
- Turnips
- Wasabi
- Watercress
- Yam
How to cook Pak Choi
Pak choi (also known as bok choy) is a type of Chinese cabbage. It’s a great addition to stir-fries and noodle dishes, best cooked very briefly so it retains a nice crunch. Whether steaming, boiling or stir-frying, it only needs a minute or two, so don’t overdo it!
WATCH: Veggie stir-fry
READ: Wonderful one-bowl dishes inspired by China
WHAT IS PAK CHOI?
Similar to chard in texture, pak choi has crunchy stems and tender green leaves. To make the most of its crunchy texture, it only needs to be cooked very briefly.
WHEN IS PAK CHOI IN SEASON?
Pak choi is available all year round.
HOW TO STORE PAK CHOI
Pak choi should be kept in the fridge, and eaten within a few days.
What are the health benefits?
Pak choi is a good source of folate. Folate helps to reduce tiredness so we feel awake and alert.
