Joi Choi / Pak Choi / Bok Choi etc are Asian members of the cabbage family. Each is slightly different, but can be used in similar ways!
They are a good source of folate and vitamin K, a source of vitamin A, vitamin B6 and
vitamin C. The texture of both leaves and stalks is crisp, and the flavour is somewhere between mild cabbage and spinach with a slight mustard undertone.
Cooking wise, they can be great raw in salads, or added to stir-fries, stews and noodle dishes, as well as just steamed or boiled on its own as a side. Sometimes it's helpful to cut the leaves from the stalks and add them towards the end, as the leaves take less time to cook.
Five Ways With Joi Choi
Add in towards the end of a stir-fry with other veggies and any meat, or meat substitute, as well as soy sauce, ginger and oyster sauce
Slice it and steam for 2-3 mins or whole for up to 8 mins and serve with a drizzle of sesame seed oil and a sprinkle of salt
Pan fry some shallots/onions and ginger in oil for a couple of minutes then add joi choi, soy sauce and sesame oil and cook until joi choi reaches your desired level of softness/crunchiness
Simmer in water for 2-3 mins and add to the side of any dish to add a splash of green!
Cook joi choi, rice noodles, tofu, and sugar snap peas with ginger, soy sauce, garlic and sesame seeds