Pak-Soy belongs to the botanical family of cruciferous plant; it is leaf vegetable related to cabbage and originally comes from Asia.
Pak-Soy is becoming popular to use for cooking because it has a mild taste.
Diced Pak-Soy makes a perfect flavor and texture addition to stir-fries, braises, soups and steamed dishes, it’s delicious subtle flavor marries well with poultry, beef, shellfish, lamb.
Excellent steamed, sautéed or boiled, this vegetable's good flavor can stand alone; enhance with drizzled butter or favorite seasonings and fresh herbs.
Add raw to mixed green salads, the broad leaves are perfect for wrapping foods to be steamed.
Cook stems separately as they require longer cooking, use the leaves to line steamer baskets for cooking dumplings.
Pak-Soy, like other cabbages, is rich in vitamin C and a good source of vitamin A and calcium.