Also called bok choy or pak choy, usually sold in bundles of three or four plants, is a member of the cabbage family with crisp white stems and dark green leaves that taste mildly cabbagy with a slightly mustard tang. Both leaves and stems are used in soups and stir-fries or cooked as a separate vegetable. Asian greens are at their best if steamed just until they wilt, or stir-fried in a little oil over high heat, again only until they wilt and change colour. If you are stir-frying a variety of vegetables, greens like these go into the wok last and by the time you have tossed the ingredients two or three times, they will be cooked. Add last to soups. To Store: Greens should be stored enclosed in a paper bag then in a plastic bag and store in the fridge for up to 2 days.
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