Pak Choi (head)


Pak Choi is a member of the cabbage family and is a very versatile vegetable, the texture of both leaves and stalks is crisp, and the flavour is somewhere between mild cabbage and spinach. If very young it can be eaten raw in salads, but it is best when briefly cooked.

Wash thoroughly before preparing, the leaf and the stems will cook at slightly different speeds – the leaves will cook much quicker, so you could add just towards the end of cooking.

Pak Choi is great in stir frys (2 mins) or steamed (sliced 2 – 3 minutes or whole up to 8 minutes).

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A delicious leaf, great for stir fries.