Pak choi

Pak choi, sometimes called baak choi, seems to me to be perhaps the perfect vegetable, having soft, melting leaves and plump stems bursting with juice.

The standard pak choi is juicy, crisp and fast-maturing - a welcome green leaf in any winter kitchen garden.

The crunchy, celery-like stalks of pak choi and their tender, crisp leaves are the perfect vessel for this buttery miso and gochujang sauce.