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Pak Choi (Brassica rapa Var. chinensis)

Small Chinese form of cabbage with thick upright white stems and flat rounded leaves. Larger versions can be chopped to cook, but small specimens are best steamed whole. See also 'Bok Choi'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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