Bok choy:light green, a tender leaf and with its slightly sour, bitter note the perfect combination of flavors for light dishes and lovers of Asian cuisine. Although pak choi is still a newcomer to the plate for many, it should not disappear from there any time soon because of its unique taste and its influence on our physical well-being.
The relative of Chinese cabbage originates from exotic countries such as China, Japan and South Korea and has been cultivated there for countless years. The relative of white to dark green cabbage has only been found in Europe for about 20 years. And now increasingly from our own cultivation. In English it is called “Bok Choi” or “Bok Choy”, in German speaking countries it is called “Pak Choi” and also called “Chinese mustard cabbage” or “Chinese leaf cabbage”, and we just call it “Paksoi”.
In Cantonese, bok choy means “white vegetables”. However, this only matches his appearance to a limited extent. Depending on the type of cabbage, the colors vary from white over light green to dark green. In the classic pak choi, the leaf veins are white and the leaves bright green. The taste is also relatively strong. The smaller and more delicate baby bok choy resembles its big brother, but tastes decidedly milder and more delicate. The Shanghai Pak Choi is also very popular. What sets it apart is the delicate light green color and the particularly spicy taste.
The preparation options are enormous. Bok choy can be boiled, blanched, baked and also eaten raw. Before preparing it, you must first remove unsightly leaves, cut the stem, and then clean the leaves separately. It is best to process the somewhat firmer stems first and add the fine leaves a little later, as these have a shorter cooking time.
In Asia, pak choi is of course prepared in a wok. But it can also be fried in a pan. Blanched briefly in water, it becomes a crunchy side dish. But it also works as a whole – especially baby bok choy or Shanghai bok choy can be prepared this way in the pan or in a grill bowl and seasoned with soy sauce and honey, a delicious vegetarian grilling alternative. Also suitable for vegetable soups, rice dishes or for ramen noodles, a specialty from Chinese and Japanese cuisine.
Not only is bok choy incredibly versatile in its preparation methods, it's also extremely low in calories and a minor miracle when it comes to its inner values. In addition to vitamins C and A, it contains several secondary plant compounds, calcium, potassium and, which should make pregnant women happy, folic acid. Because pak choi is milder than other types of cabbage, it is also easier to digest.
Fresh is best. Bok choy should therefore be consumed immediately after shopping. If that doesn't work, it will stay well cooled for about a week in the vegetable compartment of the refrigerator. If you can buy it with carrots, you can also keep it for up to 14 days.
The taste of pak choi is reminiscent of a successful mix of spinach and chard, with a subtle spiciness reminiscent of arugula.
