Pak-Choi
Scientific Name: Brassica chinensis L.
Country of Origin: China

Pak-Choi has Chinese origins. It spread throughout Asia and beyond and developed a wide range of varieties. Pak-Choi can be green, red, or purple. The leaves can be eaten from seedling to mature plant. The slight mustard flavor of pak-choi makes it a delightful addition to stir-fries, soups, noodles, meat dishes, and salads. The immature flowering stems have a sweet flavor and can be cooked like broccoli.

Pak-Choi (Red)
Scientific Name: Brassica chinensis L.
Country of Origin: China

Pak-Choi (Purple)
Scientific Name: Brassica chinensis L.
Country of Origin: China

Recipe
Soy-Ginger Chicken with Asian Arugula