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 PAK
CHOI
These
leafy greens are a popular Chinese vegetable that
are similar to bok choi and spring greens. Pak
choi has pretty paddle-shaped dark green crisp
and crunchy leaves with a thick creamy stalk and
a mild flavour. Choose fresh-looking pak choi
with bright green, tender leaves, avoid any that
is yellowed or wilting.
How To Use Pak Choi
Pak
choi is served cooked and both the leaves and
stalk can be eaten. It can be served as an accompanying
vegetable or included in vegetable, meat or
fish stir-fries.
How To Prepare Pak Choi
Wash
thoroughly and trim the stalk and slice it into
slightly smaller pieces. If stir-frying pak
choi trim the leaves into even-sized pieces.
How To Cook Pak Choi
Pak
choi can be steamed or stir-fried. To steam,
place the prepared leaves and stalks in a steamer
and cook for 2-3 minutes or until just tender.
To stir-fry, heat 1 tbsp oil in a frying pan
or wok and cook over a high heat for 2 minutes,
stirring often. For added flavour, steam or
fry pak choi with fresh ginger and soy sauce.
How To Store Pak Choi
Keep
in the fridge for up to 5 days.
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