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Pak Choi: Revision history

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21 March 2024

17 February 2024

  • curprev 12:3212:32, 17 February 2024‎ FoodBookSysop talk contribs‎ 495 bytes +45‎ No edit summary undo
  • curprev 12:3112:31, 17 February 2024‎ FoodBookSysop talk contribs‎ 450 bytes +450‎ 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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