Pak Choi

The crunchy stems and tender green leaves –  pak choi or bok choy – they are the same thing! It is a leafy green from the cabbage family.

This interesting vegetable is refreshing and crunchy. It offers a wide variety of vitamins and minerals.

Pak choi can be eaten both raw and cooked. The entire vegetable is edible. You can use it from the top of the leaves to the bottom of the bulb.

Here is a really simple, easy stir-fry dish that takes minutes and tastes yummy. 

Pak choi and mushroom stir-fry


  • 2 tbsp Irish rapeseed oil
  • 1 garlic clove, crushed
  • 1 tsp grated fresh ginger
  • ½ tsp finely chopped fresh red chilli
  • handful mangetout
  • 2 pak choi, stems separated
  • 4 spring onions, sliced at an angle
  • 100g mixed wild mushrooms
  • 4 tbsp soy sauce
  • handful fresh flatleaf parsley
  • 1 tbsp chopped fresh tarragon
  • 1 tbsp chopped fresh chives


  1. In a large frying pan or wok, heat the rapeseed oil over a medium high heat.
  2. Add the garlic, ginger and chili, and cook for 30 seconds.
  3. Add the mangetout, pak choi, spring onions and mushrooms, and stir fry for another 3-4 minutes until they are all lightly cooked.
  4. Finish with the soy sauce and fresh herbs. Stir together briefly and serve immediately.