Pak Choi

Selection: It has thick, clustered stalks that are white or pale green, and dark green leaves. The entire plant is edible.

Preparation: Commonly used in Asian cuisine, pak choi is often added to stir-fries, soups, and salads. It can be cooked or eaten raw.

Good for you: It’s rich in vitamins A, C, and K, and is a good source of potassium and calcium. Despite being packed with nutrients, it’s very low in calories.

And tastes so good: Pak choi has a mild, fresh, and grassy flavor with a slight peppery kick. The stalks are crunchy like celery, while the leaves are soft and crisp.

Storage: Best kept in the fridge.