$19 / 100g
300g / pack
In New Zealand the most common Asian green is white bok choy. White bok choy has thick, white, crisp and juicy stems and smooth round leaves similar in texture to cabbage or silver beet. Shanghai bok choy has thick, green stems and similar leaves to white bok choy, but is smaller in size. All types of bok choy are suitable for quick cooking methods such as steaming and stir frying. Use like cabbage or spinach. Miniature bok choy leaves are used in some green salad mixes.