… and in Mandarin it is Bai Cai (白菜), literally translated to mean White Vegetable.
I just love this juicy crunchy vegetable. You can just saute it with olive oil and garlic or add it to soups or even use it in pasta dishes. I grow them so that I can get them to the table within 10 minutes from harvest ~ nice & crunchy.
In case you too are growing them, you might be interested to know that you can get more than what you expect.
Their flowers attracts bees, get pollinated and become seeds. Save the seeds which comes in little pods & you can plant them elsewhere, in pots, window troughs, etc.
Do not pull up the whole plant when harvesting. Look carefully at the stems; there are babies there. With a sharp vegetable knife, cut only the leaves you need for cooking, leaving 1″ pieces of the leaf stem on the stalk (these act as “baby cots”) and let the parent plant continue growing.
You will end up with more Pak Choy in the same area. The parent will eventually die when it chooses to and the “babies” will become independent plants producing more seeds and “babies” of their own. If you grow them this way you will have a long term Pak Choy supply.