Bok choy, scientifically known as Brassica rapa and sometimes called pak choi, is a dark green vegetable native to China. As part of the Brassica family, it closely resembles other cruciferous ...

Bok choy is a low-maintenance plant that is also commonly known as Chinese cabbage or pak choi. In fact, pak choi and bok choy are the same plant, and their unique name translates to white vegetable.

Bok choy stored either way should last up to five days. Bok Choy is also called Chinese cabbage, and pak-choi and has been grown in China for more than 6,000 years! It can be eaten raw or cooked.

Scientists have discovered a genetic mechanism in pak choi that boosts drought tolerance by regulating ascorbic acid levels. By silencing the BcSRC2 gene, researchers found that the plant’s ...

Louise Dickinson says there are some vegetables - such as lettuce and kale - you should plant this month for a quick winter ...

Separate each individual “leaf” of pak choy from the stem and rinse away any dirt. When you get close to the centre, you can trim the stem and keep the small group of central leaves intact.

Add the garlic, ginger, star anise and chilli, and cook for a further 30 seconds. Add the mangetout, pak choi, spring onions and mushrooms, and stir fry for another 3-4 minutes until they are all ...

Recipe from Knorr Future 50 Foods Cookbook. Wash pak-choi, cut the stalks in 1cm wide strips, cut leaves into wider strips. Clean peppers and oyster mushrooms and cut into strips. Fry pak-choi stalks ...

Gousto is bringing the extravagant flavours of South East Asia to dining tables, following the launch of its latest range.

Add the red pepper and pak choi and stir fry for a further minute. Add the prawns, soy sauce, honey and noodles and cook for 2-3 minutes, or until the prawns have turned pink and are cooked through.

The study shows that BcSRC2 is pivotal in enhancing drought tolerance in pak choi by increasing ascorbic acid levels and reducing APX enzyme activity, which helps minimize oxidative damage.