Vegetable

Pak Choi

S tier

Pak choi is the classic white-stemmed bok choy with thick, juicy petioles and dark green leaves—the shape most people mean by the name. Flavour is mild, slightly sweet, and cabbage-fresh when young. British and Commonwealth labels often prefer “pak choi” over “bok choy.” Halve baby heads or slice larger stems; cook stems first, then leaves. Excellent with oyster sauce, ginger, and fermented black bean. Avoid long boiling that turns petioles waterlogged.