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Bok Choy/Pak Choi

Kwang Tung


Of the Brassica family these crunchy long cabbages with their white stems and dark green leaves are stirfried with garlic in Chinese and Thai kitchens. The only difference in cooking style is that in Thailand, fish sauce is used to season instead of light soya sauce. To prepare cut off root to separate individual stems, slice stems diagonally and cut up large leaves, rinse and drain well before cooking. A smaller variety with light green stems (popular in the north of China), sometimes called pak choi or baby pak choy, is sold in many supermarkets.

Whilst every effort has been made to ensure that the allergen information provided on this website is accurate the authors cannot be held responsible for any inaccuracies. Although our manufacturing site has strict policies and procedures to control allergens Mai Siam cannot rule out the possibility of cross-contamination. If you have any concerns regarding allergens please consult your doctor.