What can be cooked from pak choi? Chinese kale pak choi: varieties, features, cultivation and harvesting Pak choi cabbage dishes recipes.

The Chinese have been farming for a long time and have grown many new varieties of vegetables that are now used by the whole world. Such plants include pak choi - leafy Chinese cabbage. It is also called mustard for its sharp unusual taste and celery. Let's figure out what an outlandish culture is, and what is the peculiarity of growing and cooking pak choi cabbage.

Features of an overseas guest

Unlike white cabbage, pak choy has several specific features:

1. The plant does not form a head. Because of this, many consumers confuse pumpkin culture with lettuce.
2. The vegetable is a compact rosette of green leaves with thick petioles pressed against each other.
3. One of the best features of the novelty is the early ripening period - a month and a half after sowing the seeds. That is why summer residents immediately fell in love with pak-choi: it became possible to introduce fresh herbs into the diet of families and consumers (if cabbage is grown for sale) very early.
4. High crop yield. In some regions, gardeners harvest several crops per season.
5. Tolerant ratio of the plant to medium-fertilized soil.

For your information, cabbage contains lysine, a useful amino acid, which is the basis for building proteins in our body, which regulates metabolism. Many will be interested in the low calorie content of the overseas product - only 13 kcal per 100 g, which is the basis for including the crop in the diet diet food who want to lose weight. Cabbage has a high content of vitamins A, B, P, C, trace elements.

Variety of leafy plant

For those who are just starting to cultivate pak choy, it will be interesting to know that three types of pak choy are known:

• dark green appearance with white roots,
• light green plant
• green bok choy with dark purple leaf tips.

The size of the rosette, reaching a diameter of 40 cm, the height of the crop (from 10 to 50 cm), its early maturity, the safety of the crop, and resistance to pests depend on the type and variety.
When buying seeds of a certain variety, pay attention to these qualities, choose the ones that suit you. Here are some examples of different varieties:

Stages of growing a crop

The technology of growing pak choi cabbage is not much different from the production of cabbage in general. Includes the main steps:

• Preparing soil and seeds for planting.
• Sowing seeds for seedlings or in open ground.
• Care of young sprouts:
  • Abundant watering without waterlogging.
  • Loosening, weeding.
  • Thinning in the phase of 2-3 leaves at a distance of 15-20 cm (then the rosettes will be large).
  • Fertilizer supplements.
• Pest control.
• Harvesting.

Land preparation for planting

There are a few things to keep in mind when deciding where to plant pak choy:

• Cabbage loves sun or partial shade.
• Crop rotation rules affect the degree of crop yield. Onions, legumes, grains, pumpkin will be good predecessors of the Chinese woman. It is desirable that cabbage does not grow in this area before, since they have the same pests and diseases.
• If there is no suitable place, it is worth treating the soil with a disinfectant, for example, 1% farmiod.

Land for planting pak choi should be prepared in the fall. They dig it up, applying fertilizers (approximately 10 kg of organic matter and 1 tablespoon of superphosphate per square meter). If the soil is acidic, add 1 tbsp. a spoonful of lime or wood ash, approximately 200 g per square meter.
In the spring, the soil is loosened, spring digging for sowing is done to a depth of 15 cm. 1 tsp is added. urea per square meter of soil.

Determination of planting time

Pak-choi reacts to the increase in daylight hours. If it is planted in May, the culture will begin to grow actively, form a stem and bloom.
The best time for planting is April, mid-July. For the southern regions, landings are possible in the second half of August-early September.

Vegetable seedling preparation

Despite the fact that root system cabbage is very tender, seedling cultivation method is practiced. The sequence is followed:

Sowing seeds of Chinese cabbage

The time for sowing seeds is chosen in early April before the active increase in the day begins or already in July. When sowing, follow the instructions:

• In the case of sowing seeds immediately in open ground, a distance of at least 30-40 cm is made between the beds, depending on the variety of cabbage.
• The depth of material embedding is 1-2 cm.
• It is recommended to sprinkle the crops with ashes to protect against the cruciferous flea.
• Cover the grooves with plastic wrap to promote seed germination.
• Shoots appear on the 7-10th day.

For your information, pak choi leaves quickly coarsen when they reach maturity. Do not sow a lot of seeds at once, it is better to sow in a week and a half.
To the two methods of planting cabbage described above, one more can be added: obtaining a seedling based on a stump.

Plant harvesting and storage specifics

Harvesting can begin even when the plant reaches full maturity, cutting off a few young leaves for lettuce.
Young pak choi is cut at a height of 2-3 cm above the ground, an adult - a little higher. The stem is left to regrow and obtain a secondary crop.
Pak choy should be consumed immediately after cutting, as it has a short shelf life. You can wrap the washed cabbage leaves in a damp towel and place them in the refrigerator for a day or two, which will slightly increase the shelf life.
For your information, breeders have bred varieties that have a longer shelf life. For example, pava is a hybrid of pak choy with Chinese cabbage.

The main crop pests and their control

Growing pak choi is not without pest control. The most dangerous for cabbage, especially for young sprouts, cruciferous fleas, cabbage white and slugs.

cruciferous fleas

They overwinter in the ground, so loosening the soil and abundant watering of the beds can prevent plant damage. Agrofibre will also save cabbage if young crops are covered with it.
Fleas gnaw large holes in the leaf, the leaf gradually dies off, which significantly weakens the young sprout, depriving it of good nutrition.
Having found the symptoms, sprinkle the planting with ash or a mixture of ash and tobacco dust, taken in the same amount. spraying with tobacco infusion will also help.

cabbage white

If you see fluttering white butterflies over cabbage, then you must immediately take action. Sprinkle, for example, with tobacco dust to repel. Butterflies do not harm, but caterpillars emerging from oviposition on inside sheet. Eggs must be removed.

Slugs

Rain snails can significantly spoil the presentation of the product and disrupt its nutrition. They must be removed from plants. To help summer residents, bran baits infused with alcohol are sold. Lay out on the beds in accordance with the instructions.
In addition to the simple techniques described, there are many chemicals for pest control, which you can buy in specialized gardening stores.

cooking chinese vegetable

Both the cultivation of pak choi cabbage and its preparation has several specific features:

• Most often young heads of cabbage are used. Their leaves are tender and tasty.
• Petioles and leaves are most often used in different ways. The leaves are consumed fresh, the petioles are boiled, stewed.
• The raw vegetable product is most useful, it is an excellent addition to any dish.
• Note that during heat treatment, lysine, the most valuable element of cabbage, is destroyed. Therefore, the plant is used in combined salads, as well as a vegetable side dish for meat or fish.
• Traditionally for salads, pak choy is thoroughly washed, disassembled into leaves. Coarsely cut if necessary.
• When fresh, the taste of a Chinese woman has a specific bitterness, like that of arugula.
• The Chinese woman does not need long-term heat treatment during stewing. First, cuts from the thicker petioles of the plant are laid out on the pan, then after 2-3 minutes of stewing, leaves are added to process for 30-40 seconds. After processing, the taste of kale changes, it becomes pleasantly sweet.

Use, for starters, the simplest recipes for cooking novelty cabbage dishes.

Cooking Recipes

Chicken soup with pak choi

Ingredients for 4 servings:

• Chicken fillet (without skin) - 2 pcs.
• Pak choi - 6 bunches.
• Potatoes - 4-6 pcs.
• Small carrots - 4 pcs.
• Celery - 2 stalks.
• Onion - 1 head.
• Garlic - 2 cloves.
• Vegetable oil - 1 tbsp.
• Bouillon cubes - 2 pcs.
• Water - 1.5 liters.

Before cooking, cut the chicken and vegetables into cubes, garlic - very finely.
Boil the chicken in the pot for 10-15 minutes. Add vegetables - potatoes, carrots, celery, pak choy stalks. Put the chopped onion and garlic into the vegetable oil heated in a frying pan. Fry over medium heat until the onion softens. Transfer the contents of the pan to a saucepan and cook until cooked through for 10-15 minutes. At the end, add Chinese cabbage leaves and bouillon cubes, salt to taste.

Pak choi salad

Ingredients for 8 servings:

• Young cabbage bok choy - 1 head.
• Green onions - 1 medium bunch.
• Chinese ramen noodles fast food– 1 pack (94g).
• Peeled chopped almonds - 0.5 cups.
• Roasted sesame seeds - 2 tbsp
• Olive oil - 5 tbsp.
• Lemon juice - 3 tsp

Cooking order:

1. First you need to chop the cabbage and onion, cover with a lid.
2. Then whisk in the olive oil, lemon juice, and noodle seasoning.
3. Put the prepared vegetables and sauce in the refrigerator to cool.
4. Break noodles randomly, add almonds and sesame seeds.
5. Mix all ingredients well. Salad ready.

bak choi has great importance for diet food. Its regular use normalizes metabolism, strengthens the walls of blood vessels, promotes rapid healing of wounds.

Salad with pak choi is a new way for me to use this vegetable, I used to cook it (or her? what kind of pak choi?) in every possible way, fried and stewed, but now, finally, I have matured to try this product raw. Have you already tried? I never. To begin with, I tore off a leaf, washed it, took a bite - according to my ideas, pak choi, in fact, tastes more like a salad than a cabbage. Well, maybe there is still the very drop of a kind of radishness, but not bitter, but sweet. Surely Asia has its own traditional recipes with this ingredient, but I decided to make a salad with pak choy without looking into any national cuisines, just in your mind. It seemed to me that any crunchy vegetables are best suited to it: cucumber, carrot, sweet bell pepper. Well, and a little hot pepper for spiciness.

The very first thing is to separate the pak choy buds into separate leaves and wash them very well. Washing with kocheskami is a waste of effort, they are not washed. The small inner leaves will go to my salad decoration, the large outer ones will be directly cut. All leaves need to cut off the hard bases from which the fibers stick out (and which, moreover, are dirty and poorly washed).

Large leaves cut into strips.

Cucumber cut into semicircles.

We cut the carrots into strips.

Pepper cut into strips.

Well, we mix the salad with pak choy well, seasoning it vegetable oil, salt and finely chopped hot pepper.

We serve, having previously laid out part of the plate with small inner leaves. Delicious and beautiful without any sense of exotic and unfamiliar product. Pak choi salad is just a good green salad!

Bok choy. The name itself suggests that it will be about something related to China. And this “something” is the most Chinese cabbage. But not the one that we call, but the Chinese - petsai, and the other - leafy.

What is bok choy

Bok choy (or pak choy) is one of the most popular vegetables in China, Vietnam, the Philippines and other East Asian countries. Not so long ago, the Western world also drew attention to this discreet in appearance, but very healthy vegetable. The people of China and some other regions of Asia were the first to grow bok choy. And it happened, according to researchers, more than one and a half thousand years ago.

Bok choy is a leafy vegetable in the cruciferous family. Green spoon-shaped leaves with slightly flattened stems are collected in a rosette with a diameter of 30 cm and fit tightly to each other. Outside of China, as a rule, two varieties of this vegetable are common: with light green petioles and leaves, as well as a variety with dark green leaves and white petioles.

In different regions, this cabbage is called by different names, including bak choi, Chinese kale, mustard or celery cabbage, white mustard celery, Chinese chard. And in translation from Chinese, the name "pak-choi" means "horse ear", and I must say there is a reason - external similarities are obvious. And although in the official classification of plants this culture is credited to varieties of cabbage, but recently researchers who have carefully studied the characteristics of this culture have come to the conclusion that bok choy is not cabbage at all. Experts say that in fact, from the point of view of botany, this is a variety. Perhaps, over time, biologists will revise the official classification and enroll the “horse ear” to the turnip, but for now we continue to call this culture cabbage.

Chemical composition and nutritional value

The benefits of Chinese kale are determined first chemical composition product. This vegetable is rich in many vitamins and minerals. In particular, it is excellent as a source of vitamins A, C, and K, and contains surprisingly large reserves of calcium, phosphorus, potassium, iron, and sodium. Interestingly, this leafy vegetable contains almost as much vitamin A as in, and bok choy surpasses all other salad crops in vitamin C concentration. In addition, bok choy is rich in fiber and essential amino acids.

Beneficial features

In the East, the healing properties of kale have been known for several centuries. Modern research indicates that bok choy may be beneficial for the immune system, it promotes proper metabolism and supports the health of the body at the cellular level. It is known that this vegetable is good for the heart and eyes, removes toxins from the body and contains more than 70 antioxidant substances.

Think vitamin C is only found in sour fruits? Bok choy also has a lot of ascorbic acid, thanks to which beneficial features vegetables expand significantly. It is well known that vitamin C is essential for maintaining the immune system. But besides this, ascorbic acid is an indispensable participant in the process of collagen formation, which is necessary to maintain skin elasticity and elasticity of blood vessels. For the circulatory system, bok choy is also useful in that it prevents excessive formation of platelets, and also increases hemoglobin.

Pak choy is a low-calorie, high-fiber food. Because of this, it is useful for people who want to lose weight. excess weight. In addition, dietary fiber makes cabbage good for the intestines. It helps to remove toxins from the body, and also helps to reduce.

How to grow

Pak-choi for our regions is still exotic. But its popularity is growing rapidly.

Since the climatic conditions make it possible to grow this vegetable in our gardens, many summer residents have begun to “populate” their gardens with this useful crop. And very successful. Bok choy is a frost-resistant early ripening vegetable (no more than 30 days pass from the day of sowing to harvest). In latitudes with a warm climate, 5 crops of kale can be harvested per year.

The most suitable for growing in our climatic conditions, cabbage varieties "Prima", "Swallow", "Gipro" and "Four Seasons". These varieties are resistant to pests, unpretentious to care for, have excellent taste characteristics and give good yields. But for a rich harvest, you should not plant bok choy in the garden where other varieties of cabbage grew before. By the way, the maximum yield should be expected from seeds planted in June.

It is also interesting that bok-choy in the garden pleases not only gardeners and cooks, but also landscape designers. They use leafy Chinese cabbage for landscaping flower beds. One of the most winning combinations is bok choy and marigold. And by the way, such a neighborhood will save cabbage from pests.

Chinese kale is rapidly conquering the Western world. Having tried this amazing salad vegetable once, it is difficult to refuse it in the future. Bok choy is the case when nature combined an incredible amount of useful properties in one plant. And a person has only to learn how to properly cook this greens and enjoy its benefits.

Pak choi or Chinese cabbage (Brassica chinensis) is one of the oldest vegetable crops China, which today enjoys great popularity in Asia and is increasingly gaining fans in Europe. A close relative of Beijing cabbage, it differs from it in appearance, both in biology and in economic qualities. Gardeners often confuse these plants, although this is a completely different cabbage.

An early ripe variety of kale that does not form a head. Its leaves are collected in a rosette with a diameter of 20-40 cm, the petioles are thick, strongly convex from below, very tightly pressed against each other and often occupy 2/3 of the plant mass. It tastes like spinach. Fresh leaves are used to make salads, soups, stews.

The main difference between Chinese cabbage and Beijing cabbage is coarser and hairless leaves.

One has dark green leaves and bright white petioles. The other has both leaves and petioles light green.

Pak-choi, someone calls it a salad, but in fact it is a kind of cabbage, which has a different name for different peoples, celery, mustard, etc.

This cabbage is much juicier than Chinese cabbage, and also has more spicy taste and sharpness. The leaves are dark green, round, growing on white petioles.

Pak choy belongs to the mustard family, so it has a distinctive pungent, somewhat spicy flavor.

In Korea, the smaller the pak choi, the better it is. small sprouts of pak choi are more tender.

Pak choi Chinese cabbage has crispy stalks and spinach-like leaves.

Pak choi is usually sautéed with meat, tofu, or other vegetables, but can also be steamed or fried in oil, and served as a side dish on its own.

Chinese cabbage is a valuable dietary vegetable. Indicated for people with diseases of the cardiovascular system and gastrointestinal tract.

Pak-choi juice is bactericidal and contains biologically active vitamins, enzymes and minerals.

You can eat everything in pak choi - from roots to leaves. Pak choi is easy to prepare and easy to clean.

The leaves are chopped, separating from the petiole, and he is also cut into small circles.

But this cabbage ancient remedy.

Its healing juice is used in the treatment of long-term non-healing wounds, ulcers, and burns.

The leaves are rubbed on a grater, mixed with raw egg white and applied to wounds.

This vegetable is especially valued as a vitamin product in the fight against anemia. Together with the fiber of Chinese cabbage, cholesterol is excreted from the body, which plays an important role in the prevention of atherosclerosis. It is used for dietary nutrition in cardiovascular diseases, stomach ulcers.

Benefits of pak choi

Fans of low-calorie food should like it, because. in it very few calories. 100 gr. This cabbage contains only 16-18 kcal.

In addition to being low in calories, pak choi, like the more familiar white cabbage, is rich in plant-based, indigestible fiber.

And this is a very important ingredient in our nutrition, because. cellulose not only helps to avoid problems with stools (constipation), it also effectively “vacuums” the intestines from toxins, toxins and cholesterol.

Pak choi leaves contain a large amount of such valuable for the body and blood vessels vitamin C. In particular, thanks to him, the vessels retain their elasticity.

In addition, this vitamin is involved in the synthesis of collagen, a protein that helps the skin remain firm and elastic. 100 gr. contain about 80% daily allowance vitamin C.

It also has a lot vitamin K. It improves such an indicator of blood as clotting.

After eating 200 grams of this green, a person inflames the daily need for this vitamin.

But it should be noted here that people who are taking blood thinners should not use it. Due to vitamin K, the effect of these drugs is reduced to “no”.

Well, this is a champion among his relatives in vitamin A.

And this vitamin stimulates the renewal of skin cells; without it, the synthesis of the light-sensitive pigment of vision, rhodopsin, is indispensable. Deficiency of this vitamin negatively affects vision and can lead to poor vision at dusk (night blindness).

By the way pak choi cabbage contains 4,468 units of this vitamin, in Chinese salad 336 units., and in our native white cabbage there are only 90.

This is how the Asian brother left the Russian far behind.

Well, you know the useful properties now learn how to choose it.

The leaves should have a juicy, green color.. They should not be "sluggish" and good young cabbages have medium sized leaves that are crisp when broken. The length of the leaves should preferably not exceed 15 cm. In general, these are the selection criteria.

After buying it, of course, you need put in storage. To do this, separate the leaves from the stalk, rinse them. After that, wet a towel with water, wrap the leaves in it and put the towel in the refrigerator.

Unfortunately, it cannot be stored this way for a long time, the leaves will simply wither. Therefore, it is advisable to use it as soon as possible.

Can cook salad.

For this you need bell pepper,

grated, fresh carrots,

dates, some grated ginger and cabbage leaves.

All this is mixed and poured with lemon juice.

Pak choi salad:
Pak choi - 1 piece
3 tablespoons of grated ginger;
garlic cloves - 2 pieces;
Half a cup of raw soy sauce;
Juice of half a lime;
3 tablespoons of olive oil.

Cut the pak choi carefully, without touching the leaves too much. Grind all the remaining ingredients in a blender, then mix with the salad and leave to marinate. The pickling time is up to you. But I personally liked it best after a night in the fridge.

If the leaves are stewed or boiled, then know that due to heat treatment they will lose most of their useful qualities.

Namely, vitamins will be destroyed and only coarse fibers will remain.

Well, try pak choi, maybe you will like its taste, and its beneficial qualities will help you and your loved ones stay healthy.

Now let's move on to the presentation of the Pak Choi stew recipe:

We clean a kilogram of pak-choi cabbage, cut off and discard the tips of the petioles

The leaves are separated from the petioles, and the petioles themselves are cut into thin strips. Coarsely chopped leaves
Cut into cubes three or four onions

We heat 5-6 tablespoons of olive oil in a frying pan and simmer the onion in it until transparent, stirring it so as not to burn
Lay three to four cloves of garlic - chopped

After a minute, put the pak-choi stalks into the mixture and simmer for about ten minutes.
Only now add pak-choi leaves and simmer for another three minutes
You can salt and pepper at any time.

Very interesting, original and tasty side dish for fried meat. Yes, and as an appetizer, a very good dish is obtained.

Pak-choi manti

Pork - 400 g
flour
cabbage Pak-choi (bok-choy) - 2 heads
onion - 2 pcs.
egg - 1 pc.
oil growth. - 100 ml
butter - 75 g
green onion - 1 bunch
salt, ground pepper to taste

From flour, salted water and eggs, knead an elastic, slightly tight dough. Cover the dough with a bag and let it rest.

Wash the meat and chop very finely.

Wash and dry pak choi cabbage, do not confuse with Beijing cabbage, these are different vegetables). Crumble cabbage, chop finely onion and green onion.

Mix chopped vegetables with meat, add 50ml growth. butter and 75g melted butter. Season everything with spices and mix thoroughly.

Once the dough has rested, roll it out to 2mm thick. Cut out the circles using the shape. Put the stuffing on the circle and sculpt the mantu in the Asian manner.

Manti should be small. Lubricate the cascans from the pressure cooker growth. oil, then lower each molded manta upside down into the oil and fold it onto the kaskan, leaving gaps. Boil water in a pressure cooker pot and set the cascans with manti. Steam for 35 min.
Pak choi manti is best served with sour cream garlic sauce or as you wish.

It is one of the oldest Chinese vegetable crops. To date, she has gained great popularity in Asia and every day more and more gains new fans in Europe. Pak-choi cabbage is a close relative of Beijing cabbage, but differs from it in appearance, biologically, and also in economic qualities. Although they are completely different, gardeners still confuse them very often. One has dark green leaves and bright white petioles, while the other has light green leaves and petioles. Pak choi is much juicier than Chinese, more piquant and spicier in taste. The main differences are coarser, hairless leaves.

Pak choi is an early ripe variety of cabbage that does not head out. The leaves are collected in a rosette with a diameter of about 30 cm. Petioles are tightly pressed, thick, convex below, often occupying two-thirds of the mass of the entire plant. Pak choi stalks are very crispy and taste like spinach. Fresh leaves are used in soups and salads.

Some call pak choi a salad, but this is not true, because, as mentioned above, this is a type of cabbage. It has a different name for different peoples, for example, mustard or celery. In Korea, bak choi is valued, the smaller the better, as small pak choi cabbages are much more tender.

How to choose

When choosing pak choi, pay attention to the leaves, as they must be juicy green and fresh (not sluggish). Young good cabbage has medium-sized leaves, when broken they are crispy. The length of the leaves should be no more than 15 cm.

How to store

In order for pak-choi to retain its beneficial properties longer, it must be stored following all the rules. To begin, separate the leaves from the stalk and rinse them under running water. After that, the leaves must be wrapped in a damp towel, then put in the refrigerator.

pak choi calories

Pak choi cabbage should certainly appeal to lovers of low-calorie foods. After all, its calorie content is very low, and is only 13 kcal per 100 g of product.

Nutritional value per 100 grams:

Benefits of bak choy

Composition and presence of nutrients

Low calorie content is not the only advantage of pak choi, it is rich in fiber, vegetable, indigestible fibers. Fiber is very important in good nutrition, as it not only serves to prevent problems with stools, but also effectively cleanses the intestines of toxins, toxins and cholesterol.

Pak-choi leaves contain a large amount of the most valuable for the human body, vitamin C vessels. Vessels retain strength and elasticity thanks to it. Vitamin C takes an active part in the synthesis of protein, collagen, which allows the skin to remain elastic and elastic longer. One hundred grams of pak choy leaves contain about 80% of the required daily value of vitamin C.

Cabbage also contains vitamin K, it improves a very important indicator of blood - clotting. The body's daily need for this vitamin can be replenished by eating two hundred grams of pak choi.

Please note if you accept medications to thin the blood, then you should not use pak choi. Vitamin K will reduce the effect of drugs "to nothing".

Pak choi contains the most vitamin A among its relatives. It stimulates the renewal of the skin at the cellular level, and in its absence, the synthesis of rhodopsin, the photosensitive pigment of vision, is not possible. Vitamin C deficiency adversely affects human vision and often leads to poor visibility at dusk, which is popularly called night blindness.

Useful and medicinal properties

Pak choi cabbage is a very valuable dietary vegetable. It is indicated for diseases of the gastrointestinal tract and the cardiovascular system. Pak choi juice has a bactericidal property and retains all biologically active vitamins, minerals and enzymes.

Pak choy is considered an ancient remedy. Its juice has healing properties and is used in the treatment of non-healing ulcers, wounds, burns. The leaves are ground on a grater, mixed with raw protein chicken egg and this mixture is applied to wounds.

This vegetable is of great value in the treatment of anemia. Together with cabbage fiber, harmful cholesterol is excreted from the body, and this plays a huge role in the treatment and prevention of atherosclerosis of blood vessels.

Pak choy is used as a dietary component for diseases of the heart and blood vessels.

In cooking

To maintain good nutrition, it is very good to eat pak choi. It is usually fried with meat, tofu, other vegetables, also steamed, fried in oil or used as a side dish. Everything in pak choi is edible, both roots and leaves. It is very easy to clean and cook it: the leaves, separated from the petiole, are chopped, and the petiole itself is not cut into small circles.

But it should also be remembered that after boiling or stewing, pak choy leaves will lose most of their useful qualities, in particular vitamins. So it is best to consume pak choi in the form of a salad. To do this, take bell peppers, freshly grated carrots, grated ginger, dates and pak choi leaves. All ingredients must be mixed and poured with lemon juice, sunflower or olive oil can be added if desired.

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