Pak Choi
Pak choi or also know as Bok Choy has curved, thick stems connected to oval-shaped leaves, and are loosely clustered to a bulbous base. The firm stems range in colour from white to pale green, depending on the variety, and are crunchy with a slightly fibrous texture. Connected to the stems, the dark to pale green leaves are crisp, glossy, and pliable with prominent white veining extending across the surface.
Both the leaves and stems are edible, and Pak choi has a crisp, chewy consistency when raw with a green, sweet, and mustard-like taste. When Pak choi is cooked, it develops a tender texture and the flavour mellows to a taste similar to common cabbage and spinach.