The other Chinese cabbage is the pak choi or bok choy (the Cantonese equivalent of pe tsai, and similarly meaning ‘white vegetable’). Also known as Chinese greens or Chinese chard, it does not form a compact head like the pe-tsai. Its dark green leaves bunch loosely on their massive riblike stalks (both leaves and stalks are eaten).
Although the terms "pakchoi" and "chinese cabbage" are often used synonymously, pakchoi is in fact one of two types of chinese cabbage, the other being petsai.
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