Pak Choi (also known as Bok Choi) is the name of a variety of Chinese cabbage that has been consumed for centuries on the Asian continent.

Unlike other cabbage varieties, Pak Choi does not have fleshy flower heads. Its appearance is more akin to chard with large white stalks ending in large bright green leaves.

Its texture is crunchy, and it offers a smooth and original taste, midway between a classic cabbage and spinach.

It is very low in calories but very rich in vitamins and minerals, especially calcium.

When it is tender, it can be eaten fresh or raw in a salad, but it is usually steamed or sautéed in a pan.
It is mainly used as a garnish for various recipes.