Viewing post #788991 by tarev

We usually add it to boiled meat, either beef, pork or chicken with whole black pepper corns and onions, with some potatoes too. Makes for a nice cold weather soup! In our Filipino language we call it pechay, and the lighter green one is called pechay baguio. I had to call my mom before and ask her what the heck is bokchoi

The lighter green colored one we often used also to line up plates with oily deep fried food, like egg rolls.