Pak choy is a member of the cabbage family and has many different names like bok choy, horse's ear, Chinese celery cabbage and white mustard cabbage. 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. Pak choy originally comes from China, but has become popular in European foood, particularly in the UK. It is commonly used in stir fry and spring rolls. Pak choy is best grown in cool weathers
% of Daily Recommended Dietary Allowance satisfied by 100g of raw produce.