Brassica chinense Pak Choy

[MrBig46]

Originally Posted by kilroyscarnival

It is tender and mild, like a softer sweeter version of a white cabbage, when harvested young. I use it in all kinds of improvised stir fry dishes. Two of my favorite YouTube cooks are Marion's Kitchen and Maangchi. The former is a half-Thai/half-Australian young woman (and her Thai mom) doing Thai and pan-Asian dishes. The latter is a Korean-American woman in New York. I've been learning a lot about Asian flavors and textures (my next endeavor is to make homemade Japanese udon and soba noodles) from them and others. I'm fortunate to live in a city with several large and many smaller Asian markets.

Can you give me links to the two chefs on YouTube? I would like to try something unusual for us Europeans. I like to taste foreign food, only the question is whether I can cook it.
Vladimír