White Stem Pak Choi

The plant produces large, green leaves off a thick, white stem. Leaves have a mild and peppery flavor, making them an exciting addition to many dishes. This hardy garden crop can be grown in USDA Zones 1-9. After around 70 days, the leaves can be harvested. They can be kept for three months after harvesting.
The flavor is mild, with a hint of sweetness and a gentle peppery or mustard-like note. The white stalks have a satisfyingly crisp, celery-like crunch, while the leaves are tender.
The entire plant is edible and can be cooked in a variety of ways.
Stir-frying: This is a classic preparation method. The stalks are often added to the pan first to cook longer than the more delicate leaves.
Soups: Its mild flavor makes it an excellent addition to soups, where the stalks become tender and creamy.
Sautéing: Sautéing it with garlic and ginger is a simple, quick preparation that brings out its fresh flavor.
Raw: Younger, baby bok choy is tender enough to be used raw in salads.
Substitute: The crunchy stalks can be used as a substitute for celery.