If you’ve ever browsed our recipe list you’ll have noticed that we’re big fans of Asian cuisine. We think tofu specifically pairs beautifully well with oriental flavours and one of the best of many of these dishes is pak choi.
Pak Choi is a member of the cabbage family but is wonderfully crunchy – adding brilliant texture to curries and broth dishes alike. Its structure is similar to that of a squat celery and has dark, glossy green leaves with a paler, white stalk. We love cooking with this vegetable, so we thought we’d give you a little how-to in case you weren’t familiar with it.