Pak Choi (Brassica chinensis) is a member of the Mustard family. Pak Choi and its variations are amongst the most popular vegetables used in Chinese cooking in Hong Kong and parts of Southern China, is now commonplace in European cooking.

Also commonly known as 'bok choy', the broad green leaves, which taper to white stalks, are crisp and crunchy. The Cantonese name is bok choy or pak choi and the Mandarin name is bai cai. The name means white vegetable in Chinese.