Pak Choi / Bok Choy
Brassica rapa subsp. chinensis · pak choi · bok choy
Pak Choi / Bok Choy: what every chef needs to know
Stock your walk-in with Pak Choi / Bok Choy — a Chinese cabbage variety with broad white or light green stems and dark green leaves. The plant has two clearly different edible parts: the crunchy, water-rich stems (similar in texture to celery) and the soft, spinach-like leaves. The flavour is mild, lightly cabbage-like and fresh. Pak choi cooks quickly: leaves are done in 1–2 minutes, stems in 3–5 minutes. In Asian cuisine, pak choi is a go-to in stir-fries, dumplings, soups and steamed preparations. Pak choi is popular in modern European kitchens as a quick side dish. Rich in vitamin C, vitamin K, folate and calcium. Baby pak choi (smaller size) is increasingly popular as a garnish for its presentation value. Wilts quickly after harvest due to high water content. Buy as fresh as possible and use within 2–3 days.
Pak Choi / Bok Choy: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central.
Pak Choi / Bok Choy: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Bok choy is a classic ramen topping. The leaves are added to the broth in the final minute so they are just cooked but remain crisp. in Japanese ramen restaurants bok choy is always blanched before the finishing bowl.
Bok choy halves are charred on a teppan or in a cast-iron pan with sesame oil and a splash of soy sauce. An izakaya favourite: caramelised edges, tender core, minimal preparation time.
Finely chopped bok choy is squeezed dry, mixed with pork, ginger, soy sauce and sesame oil as the filling for steamed or pan-fried gyoza. Chinese cabbage is the most traditional choice, but bok choy delivers a more delicate flavour.
Pak Choi / Bok Choy: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Stems first for 2 minutes, than add leaves for 1 minute; finish with sesame oil and soy sauce.
half baby bok choy for an elegant presentation; serve with dashi dressing or ginger vinaigrette.
Brush with sesame oil and miso; the cut surface develops a flavourful caramelised crust.
Retains green colour and crisp texture for salads or as a base for cold Asian preparations.
Pak Choi / Bok Choy: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Pak Choi / Bok Choy: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Pak choi is a cool-season crop that grows best in spring and autumn. In Northern Europe it is available from April to October. Via import from Asian greenhouse growing, pak choi is available virtually year-round through Dutch wholesale.
Pak Choi / Bok Choy: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Pak Choi / Bok Choy
How do I wash pak choi clean without damaging the leaves?
Cut the base off the stem bundle so the leaves separate. Submerge the leaves in a bowl of cold water and gently agitate to loosen soil and grit. Repeat in clean water. Spin dry in a salad spinner or pat dry with kitchen paper. Baby pak choi can be washed halved without pulling the leaves apart.
What is the difference between pak choi and baby pak choi?
Baby pak choi is the young, smaller variety (8–12cm) harvested earlier in the growth cycle. The flavour is milder and the texture softer. In fine dining, baby pak choi is often served halved as an elegant garnish. Regular pak choi is larger (20–30cm), has thicker stems and a slightly more pronounced flavour.
Can pak choi be frozen?
Pak choi contains a lot of water and is not suitable for freezing raw: the cell walls break and the texture becomes limp and watery. For use in soups and stews, pak choi can be blanched and then frozen (1 min cooking, ice water, dry, -18°C/0°F). Quality retention maximum 8 months.
At what temperature should you store Pak Choi / Bok Choy?
Store Pak Choi / Bok Choy at 0°C to +4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Pak Choi / Bok Choy professionally?
The primary professional technique for Pak Choi / Bok Choy is Stir-frying (wok) at very high heat (220°C+) for 2–4 min. Always verify core temperature with a calibrated probe thermometer.
Does Pak Choi / Bok Choy contain allergens?
Pak Choi / Bok Choy is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
