Red Summer Pak Choy

• Red Summer Pak Choy, a variety of pak choy, features dark red or purple leaves with thick, crisp white or pale green stems. The leaves are tender with a slight chewiness, while the stems are crunchy and juicy. This variety has a slightly more robust flavor than regular bok choy, with a hint of bitterness from the red pigmentation.

• Red summer pak choy is:

  • an excellent source of vitamin K which plays a role in blood clotting.

  • an excellent source of vitamin C which is essential for prevention of cancer.

  • a great source of antioxidants, including anthocyanins (responsible for the red/purple color) and beta-carotene, which help protect cells from damage and reduce inflammation.

• Red summer pak choy is usually used for stir-frying with garlic, ginger, and a splash of soy sauce, steaming with a light drizzle of sesame oil or soy sauce as well as blanching (quickly blanch in boiling water, then served cold or warm with a light sauce, often used in salads or as a side dish)