Bok Choi
Bok choy or Pak choi (very similar) come from the Asian cabbage family. These varieties do not form heads, instead they boast large, rounded, green leaves with a similar texture to large English spinach. The stalk retains much more water, takes a little more cooking and holds a pleasant crunch to the bite. Most commonly used with Asian cuisine, offering a versatile fresh, crisp and juicy component with a bitter, peppery flavour.