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 climate zones one through nine. After around seventy 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.