This southern Chinese vegetable, eaten since the 5th century, is now commonplace in European cooking. Also known as 'bok choy', the broad green leaves, which taper to white stalks, are crisp and crunchy.
Uses: Boiled, steamed or stir-fried, there are many uses for this versatile vegetable with both leaves and stalks imparting their own subtle flavours.
To store: Keep refrigerated and use within 5 days of purchase.
To prepare: Roughly chop the leaves into wider strips and the stalks into slightly smaller pieces. To stir-fry, heat 1 tbsp oil in a wok and cook over a high heat for 2 minutes. To steam, place in a steamer over a pan of simmering water for 2 minutes. Serve with ginger and oyster or light soy sauce.