Baby Paksoy is native to China, originally confined to the Yangtze River Delta.
Its name is derived from the Chinese name for "soup spoon" because of the shape of its leaves.
Baby Paksoy pale green leaves and stems are sweet and taste similar to a delicately flavored cabbage.
Best-cooked whole, the stems and leaves of Baby Paksoy may be boiled, steamed, sautéed or braised.
Add its mild taste and tender texture to stir-fries, stews and soups.
Its subtle flavor pairs well with poultry, beef, shellfish or lamb.
The leaves will retain most of their green color if briefly cooked and served promptly.
Use as an attractive edible garnish to dress up main entrees. Use as a substitute for cabbage.
Baby Paksoy is rich of Beta carotene, Calcium, Fiber, Foliate, Iron and Vitamin A and C.