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Editing Pak Choi

Revision as of 12:31, 17 February 2024 by FoodBookSysop (talk | contribs) (Created page with "Pak Choi Also known as Bow Choy and Horse's Ear, the broad, thick, fleshy white stems gather in a bulbous base and are topped with firm, dark green leaves. Oak Choi has a mild taste, similar to spinach, with mild peppery finish. It's widely used in Chinese and Asian cooking. Look for firm unblemished stalks topped with fresh looking leaves, avoid any that are wilted. <youtube>IOrp93p-olQ</YouTube> https://amzn.to/49AQ6Mw javascript:void(0)")
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