Pok Choy has flared jungle green leafy blades with thick translucent and succulent white stalks that join at a common base above the root. Though the plant is entirely edible, the leaves are the most tender and mild part of the plant.

Pok Choy contains other vitamins and minerals, including phosphorus, zinc, sodium, and copper.It can be added to soups, sautéed, steamed and eaten raw. Best-cooked whole, the stems and leaves of Pok Choy 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, lamb or pork. Use as a substitute for cabbage.