Bok choi

Aka pak choi, mustard greens and Chinese white cabbage, this has broad, juicy white stems, with wide, mildly mustard-flavoured green leaves. Similar to Swiss chard (they can substituted for each other) the stems and leaves are best cooked separately, and the leaves require only brief cooking. Both can be added to stir-fries, noodle dishes or served as a braised side dish. Try shredding very finely and deep-frying until crisp. Drain and serve sprinkled with salt and sugar.