Pak choi, also known as snow cabbage, is a Chinese leaf vegetable often used in Chinese cuisine.

It offers prevention from cancer. The iron, phosphorous, calcium, magnesium, zinc, and vitamin K in Pak Choi, all contribute to building and maintaining bone structure and strength.

Pak Choi contains vitamins and minerals, including phosphorus, zinc, sodium, copper, manganese, selenium, niacin, folate, choline, beta-carotene, and vitamin K.

Dunk the Pak Choi leaves into the boiling water for two minutes. Then quickly take them out and plunge them into ice water to stop the cooking process. Dry the leaves with a paper towel and then place them inside airtight plastic freezer bags. Make sure there is as little air as possible inside the bags.