Fresh Pak Choy

Pak Choy – Mild Flavor, Fresh Texture

Pak choy is two textures in one head, and the mistake most home cooks make is treating it as one. The white stem is thick and holds water. It needs three to four minutes of heat and stays crunchy. The green top wilts in under a minute. Split the head lengthwise, put the stems in first, then throw the leaves in at the end. Do that and you get crunch and softness on the same plate instead of grey mush. Flavour is mild with a slight mustard note, so it takes on whatever you cook it with. Garlic, ginger, soy, oyster sauce, sesame oil.

Standard uses across Dubai kitchens are stir fry, ramen and pho bowls, steamed sides, hot pot and Chinese greens with garlic. It also grills well cut in half and charred face down. Pak choy carries vitamin C, vitamin K, calcium and beta carotene, with very few calories. Store the pack unwashed in the fridge. It holds four to five days. Wash only when you cook. Kitchens ordering Asian greens weekly usually add fresh parsley alongside.