« back to encyclopedia search results
Chinese Leaves (Brassica rapa Var. pekinensis)
Also known as bok choy, celery cabbage, michhihili, pe-tsai and wong bok. These plants come in long or round varieties. They are good shreaded in salads, lightly boiled or steamed or incorporated into stir-fries.
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.