Pak Choi

A member of the cabbage family, pak choi is a leafy Chinese vegetable also known as bok choy or Chinese cabbage.

Pak choi has paddle-shaped dark green leaves with a thick creamy-coloured stalk and a mild flavour. These vegetables are staples of oriental cooking and are available from UK farmers from March to November, depending on the weather. No need to restrict them to oriental cookery though – have fun experimenting with them in place of your usual green veg choices.

It is best served cooked and both leaves and stalk can be eaten. Before cooking, it’s best to wash the leaves thoroughly and trim off the bottom of the stalk.

DGM Growers are able to offer Pak Choi 52 weeks of the year using both UK and imported crops.

STIR-FRIED PAK CHOI (SERVES 2)

Ingredients

· 250g pak choi, roughly chopped

· 15g pickled ginger

· 1 Curious clove garlic finely chopped

· 1 banana (echalion) shallot (or 2 shallots), sliced

· 2 tsp sesame oil

· 2 tsp soy sauce

· Pinch of dried chilli flakes

· Handful of toasted cashew nuts or toasted sesame seeds

· Juice of a lime to serve (optional)

Method

1. Heat the oil in a wok or saucepan, add the shallots and garlic and cook until starting to brown.

2. Add the pak choi, ginger, soy sauce and dried chilli, cook for 1-2 minutes until just starting the wilt.

3. Add a little lime juice, sprinkle over the sesame or cashew nuts and serve.