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Pak Choi Taisai

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Pak Choi Taisai

Availability: In stock

Sow in spring and use as a cut-and-come-again crop or sow after mid July for mature plant harvest.  More details below.



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.



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