Pak Choi

Pak Choi

Pak Choi originally comes from China, but has become popular in European food, particularly in the UK, with the increase in popularity of Chinese cooking. It’s relatively easy to grow and is high in vitamin C, beta carotene, folic acid and calcium, as well as many essential minerals. It’s commonly used in stir fry and spring rolls.
Choose Pak Choi that has firm stalks and fresh-looking leaves. As they deteriorate, the stalks go slimy and the leaves go limp, so watch out for these signs.


Storing & Cooking

Keep in the fridge for up to a week – less if possible. Don’t wash before storing or it will go slimy.

Separate the leaves and wash well. The green leaf is often cooked separately to the much thicker, paler stalk. In a stir fry, cut off the stalks and slice. Cook for a couple of minutes before adding the leaves for 2 minutes. The inner leaves are more tender and work well, raw, in salads. The tougher, outer leaves taste better cooked. Use in stir fries, chopped in salads, braised, roasted or add to a soup for the last few minutes of cooking. For a quick recipe, chop the Pak Choi and steam for 3-4 minutes. Serve with soy sauce.