Pechay / Pakchoi is a green leafy vegetable widely used in Asian cuisine. It contains calcium, phosphorus, iron, potassium, and ascorbic acid. This vegetable is also known to lower the risk of breast and colon cancer. Pechay can be prepared in a range of ways: stir-fried, steamed, stuffing, or boiled. It is easy to plant and is available all throughout the year.