Shanghai pakchoi is a type of cabbage from Asia. With crunchy white/green stems and dark green leaves. Tastes not really like cabbage but has a neutral, fine taste and bite.
The large pak choy can be steamed, boiled or stir-fried. First prepare the stems and finally add the chopped leaves. For the little ones you can throw everything in the pan at once. Delicious in hot soup or Thai curry!
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