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Baby pak choy or Shanghai pak choy (left), Pak Choy (centre) or bok choy means “white vegetable” because of its white stalks

There are many different kinds of Asian greens and they all can be substituted for others in most recipes. Asian green belong to the same species (brassica) as European cabbages. Available throughout the year, it is an open brassica rather than a hearted one with smooth, light green leaves on white stalks. All Asian greens can be cut into small pieces for steaming, blanching in boiling water, stir-frying, adding to simmered dishes near the end of cooking, adding to soups or adding to stir-fry noodles. Pak choy is mild in flavour and the crispiness of pak choy is best preserved by lightly stir-frying it briefly on a hot wok for no more than 2 minutes. Flavoured with aromatics such as ginger, garlic, chilli,onions and fragrant liquids such as soy sauce, oyster sauce, sesame oil, sherry, Shaoshing wine, rice wine and rose wine.
On the left is the smaller type of pak choy, known as siew pak choy or Shanghai pak choy are popular for banquets where it is braised whole and makes for an attractive presentation. Simply boiled and dressed with oyster sauce and garnished with fried onion flakes or garlic oil.
On the right is kai lan, also known as Chinese kale, is a strongly flavoured leafy vegetable. Closely related to European brocolli. Chinese brocolli is distinguished from European brocolli and other brassicas by its white flowers and a soft white bloom on the greenis leaves.Quite similar in flavour to brocolli, Chinese brocolli is a little stronger and coarser. The entire plant can be eaten, but stems on older plants must be peeled. Widely used in Cantoneses cusine, popularly blanched and laced with oyster sauce in yum cha. Usually stir-fry with pork, seafood, ginger slices, oyster sauce and Shaoshing wine.