Baby Pac Choi
Baby Pac Choi, is classified as Brassica Rapa var. Chinensis, is a non-heading Chinese cabbage that is a member of the Brassicaceae or mustard family. It has several names including Bok choy, Bok choi, and Bai cai due to varying Asian dialects. Pac Choi Facts
Baby Pac Choi has a crunchy fibrous stem and tender leaves. The raw flavor is sweet and mustard like and mellows to a taste like spinach and cabbage once cooked. Pac Choi Taste
Pac Choi is an excellent source of vitamins C and A, which are antioxidants that help protect your immune system and repair cell damage. Pac Choi Nutrition
Pac Choi can be steamed, broiled, grilled, braised, and sautéed. The stems can be used for dips and spreads. Pac Choi is known mainly in Asian cuisines and can be finely chopped and stuffed into dumplings or spring rolls, mixed in noodle dishes, stir fry, and served with meats. Pac Choi can also be grilled and topped with parmesan cheese and cooked with other vegetables. Pak Choi Cooking
Recipes:
Baby Pac Choi, is classified as Brassica Rapa var. Chinensis, is a non-heading Chinese cabbage that is a member of the Brassicaceae or mustard family. It has several names including Bok choy, Bok choi, and Bai cai due to varying Asian dialects. Pac Choi Facts
Baby Pac Choi has a crunchy fibrous stem and tender leaves. The raw flavor is sweet and mustard like and mellows to a taste like spinach and cabbage once cooked. Pac Choi Taste
Pac Choi is an excellent source of vitamins C and A, which are antioxidants that help protect your immune system and repair cell damage. Pac Choi Nutrition
Pac Choi can be steamed, broiled, grilled, braised, and sautéed. The stems can be used for dips and spreads. Pac Choi is known mainly in Asian cuisines and can be finely chopped and stuffed into dumplings or spring rolls, mixed in noodle dishes, stir fry, and served with meats. Pac Choi can also be grilled and topped with parmesan cheese and cooked with other vegetables. Pak Choi Cooking
Recipes:
Baby Pac Choi, is classified as Brassica Rapa var. Chinensis, is a non-heading Chinese cabbage that is a member of the Brassicaceae or mustard family. It has several names including Bok choy, Bok choi, and Bai cai due to varying Asian dialects. Pac Choi Facts
Baby Pac Choi has a crunchy fibrous stem and tender leaves. The raw flavor is sweet and mustard like and mellows to a taste like spinach and cabbage once cooked. Pac Choi Taste
Pac Choi is an excellent source of vitamins C and A, which are antioxidants that help protect your immune system and repair cell damage. Pac Choi Nutrition
Pac Choi can be steamed, broiled, grilled, braised, and sautéed. The stems can be used for dips and spreads. Pac Choi is known mainly in Asian cuisines and can be finely chopped and stuffed into dumplings or spring rolls, mixed in noodle dishes, stir fry, and served with meats. Pac Choi can also be grilled and topped with parmesan cheese and cooked with other vegetables. Pak Choi Cooking
Recipes: