Pak Choi Taisai
- This member of the cabbage family has a number of different names, including bok choy, horse's ear, Japanese celery and white mustard cabbage. Its structure looks like a squat celery, with either white or very pale green short, chunky stalks and glossy, deep green leaves.
- The texture of both leaves and stalks is crisp, and the flavour is somewhere between mild cabbage and spinach.
- When young it can be eaten raw in salads, but is best when briefly cooked.
- Sow in situ and thin to a distance of 30 x 35 cm or sow in modules and plant out with the same spacing.
- Fast growing.
300 seeds Cert. Org.(GB-ORG-500 seeds Cert. Org.(GB-ORG-6)
Japanese greens and rice
- 1 tbsp caster sugar
- 140g sushi rice
- 1 tbsp sesame seed, toasted
- 1 tsp sesame oil
- 1 tbsp sunflower oil
- 250g purple sprouting broccoli
- 100g Pak Choi each halved lengthways
- 6 spring onion halved lengthways
For the sauce
- 2 tbsp brown miso paste
- Glug of olive/sesame oil
- 1 tbsp rice wine vinegar
- 1 tbsp soft brown sugar
- 2 tsp finely grated ginger
- 1 red chilli, deseeded and diced
How to -
- Stir together all the sauce ingredients with 1 tbsp water. Set aside.
- Bring a large pan of water to the boil with the caster sugar and ½ tsp salt. Add the rice and boil for 15 mins until just cooked.
- Drain well and return to the pan.
- Sprinkle over the sesame seeds and sesame oil, then cover and set aside to keep warm.
- Heat the sunflower oil in a wok until very hot, then toss in the broccoli and stir-fry for 2-3 mins until almost tender, adding splashes of water occasionally to create steam.
- Add the pak choi and spring onions, and stir-fry for 30 secs, then stir in the sauce and cook for a further 1-2 mins, stirring constantly.
- Spread the rice over 2 plates, divide over the stir-fry and serve straight away.