Chinese Cabbage

There are two distinctly different groups of Chinese cabbage: Chinese leaves and pak choi.

1. Chinese Leaves

Also known as Peking cabbage or pe-tsai, Chinese leaves are crisp and delicate with a faint cabbage flavour. The leaves are long, slender, pale green and crinkly - somewhat resembling a cos lettuce. Once the thick, tough ribs of the leaves have been removed, the tender outer parts may be braised, stir-fried, simmered or added to soups or salads.

2. Pak Choi

Pak choi (or bok choy) has broad, dark green leaves at the top of long white stalks. The crisp, crunchy leaves and stalks may be boiled, steamed, stir-fried or added to soups and salads.