Vegetable (Leafy Green) | Vegan Vegetarian Gluten Free Low Calorie Low Carbohydrate

Pak Choi

Brassica rapa subsp. chinensis Allergen-Free
pak choi

Sourcing & Taxonomy

  • Family Brassicaceae
  • Primary Cuisine East Asian
  • Seasonality Fall, Winter, Spring (Year-Round commercially)
  • Source Pak Choi plant

The Forktionary Angle

"The Crunchy Asian Staple"

Definition

A Chinese cabbage with crisp, white stalks and tender, dark green leaves, offering a mild, slightly sweet, and peppery flavor.

Sensory Profile

TasteMild, Sweet, Slightly Peppery, Earthy
TextureCrisp (stalks), Tender (leaves), Juicy
AromaMild, Cabbage-like, Fresh
AcidityLow

Technical Metrics

Cooking Method Preference

Stir-frying or Steaming

Vitamin A (Beta-Carotene)

225mcg per 100g

Water Content

~95%

Nutrition Facts

Per 70g (1 cup chopped)
Calories13 kcal
Total Fat0.2 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein1.5 g
Total Carbohydrate2.2 g
Dietary Fiber1 g
Total Sugars1.2 g
Calcium105 mg
Iron0.8 mg
Potassium252 mg

Chef’s Secret

Separate the stalks from the leaves. Cook the thicker stalks first for a few minutes before adding the more delicate leaves to ensure even cooking.

Substitutions

Best Match

Napa Cabbage

1:1

Similar mild flavor and tender leaves, stalks are less crisp, good for stir-fries and soups.

Swiss Chard

1:1

Offers similar separate stem and leaf textures, slightly earthier flavor, good for sautéing.

Gai Lan (Chinese Broccoli)

1:1

Similar bitter-sweet profile and stalk texture, more robust, common in Asian cuisine.

Spinach (mature)

1:1

Good for the leafy green component, but lacks the crisp stalks and specific flavor of pak choi.

Buying Guide

Choose firm, crisp stalks and vibrant green leaves. Avoid wilting or yellowing.

Flavor Pairings

Garlic ginger soy sauce oyster sauce sesame oil chicken pork mushrooms.