Pak choi and bok choy are essentially the same thing. They're both names for a a type of leafy green Chinese cabbage. You'll likely see the terms being used interchangeably in recipes and in shops ...

These stuffed peppers are packed with savory, comforting flavor from the perfectly seasoned filling to the tender roasted ...

Pak choi is an exceptionally beautiful vegetable, with its soft green leaves and satiny white stems. But, although I admire it in the exotics section of my local supermarket, this Oriental ...

Add the garlic, ginger, star anise and chilli, and cook for a further 30 seconds. Add the mangetout, pak choi, spring onions and mushrooms, and stir fry for another 3-4 minutes until they are all ...

Add all ingredients – except the pak choi and the salad leaves – to the bowl. Mix well to cover the chicken and leave to marinate for 1 hour. Once ready to cook, place a wok or frying pan over ...

Recipe from Knorr Future 50 Foods Cookbook. Wash pak-choi, cut the stalks in 1cm wide strips, cut leaves into wider strips. Clean peppers and oyster mushrooms and cut into strips. Fry pak-choi stalks ...

Chinese greens such as pak choi are generally very tender – stalks and all – and need just a little cooking. The delicate, flavourful stems pair perfectly with bold flavours like ginger ...

For the pak choy, bring a large pot of water to a simmer and add some salt and 2 tablespoons of oil. Boil the pak choy for 1 minute, then remove from the water. Drain well and arrange on a plate.

Save this recipe for later Add recipes to your saved ... Separate each individual “leaf” of pak choy from the stem and rinse away any dirt. When you get close to the centre, you can trim ...