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A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor. Both the greens and the stalks are popular in salads and the stalks are often used in stir-fry recipes. Also known as bok choy, pak choi, choi sum, Chinese white cabbage, Chinese flowering cabbage, Peking cabbage, celery cabbage, and white mustard cabbage. Pak Choy is available throughout the year. When selecting, look for a firm compact head with fresh leaves. The cabbage should be used when fresh if possible because it does not store well. If it is necessary to store, keep it in the vegetable drawer of the refrigerator, wrapped in plastic, and it should stay fresh for 4 to 5 days.
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Pak Choy - Long White Petiole | 
Baby Pak Choy - Short White Petiole | | 
Pak Choy |
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Pak Choy term - Related Content |
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| A shrub common in Thailand that produces edible leaves and stalks that are rich in proteins and minerals. Also referred to as tropical asparagus, the tender but crunchy stems of ... |
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| An Asian vegetable and green related to the Pak Choy family of cabbage plants, that is often considered to be the flowering version of this vegetable green. Also referred to as ... |
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| An edible green that contains both a stalk and a leaf that are served in a variety of Asian food dishes. When the plant is young, tender and flowering, the stalk and green leaf ... |
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| An Asian vegetable green that is used as a cooking green, a salad green, or as a pickled vegetable prepared in a brine or sugar solution. Typically classified as either mustard ... |
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| A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor. Both the greens and the ... |
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| A light and tasty dish that offers meat and vegetables enhanced with a flavorful teriyaki sauce. |
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