Pak Choi – a trendy vegetable not only for Asian cuisine
Pak Choi, also called mustard cabbage and kale, is a type of green cabbage. The relative of the Chinese cabbage is mainly used in Asian cuisine. Pak Choi grows mainly in Asia, but is now also grown in Europe.
Those who like cabbage will love pak choi! Its taste is mildly spicy, the dark leaves taste slightly bitter. Pak Choi goes well with meat such as lamb and duck as well as rice and other vegetables and is also suitable for soups. Pak Choi is particularly popular with soy sauce.
With only 19 kilocalories per 100 grams, Pak Choi is – like many other types of cabbage – a low-calorie vegetable. There is also a lot of good in it: Pak Choi contains iron, magnesium, calcium and other important vitamins and nutrients.
When preparing pak choi recipes, the roots are cut off and the light to dark green leaves boiled, cooked or fried. To keep pak choi crispy, it should only be fried or boiled briefly.