Baby Bok Choy originates from the Yangtze River Delta, China. It was likely bred from native wild brassica species of leafy greens growing around 3500 years ago.
Also Known As
Bok choy, pak choi, or pok choi is a type of Chinese cabbage.
Usage
Pok choi can be used in soups, stir fry, grilled, roasted, or left raw. Because the leaves and stalks have such different textures, it can be great for adding layers to a meal. Stir-fry pok choi leaves in some garlic sauce consisting of chopped garlic, ginger root, soy sauce, sesame oil and red chilli paste to make a quick and tasty side dish. Avoid washing the pok choi before storing it in the fridge to avoid rotting.
Origin
Mumbai, Maharashtra, India
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