Pak Choi - How to Cook and Grow

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 Pak Choi is of Chinese origin, dating as far back as the fifth century AD. ‘Choi’ or ‘Choy’ literally translates as cabbage and there are a number of Asian varieties including Bok Choy, Choy Sum, Choy Sim and Pak Choi.

How to Grow
Seeds can be sown outside from March to August in rows half a centimetre deep and ten centimetres apart. They can then be spaced out at intervals of twenty centimetres. Alternatively, sow in seed trays and transplant when large enough. They can be cut quite young for use in salads or left to mature for use in stir fries. If the plant ‘bolts’ do not discard the flowering head as these can also be eaten. Ideal for the polytunnel, enjoying a hot and wet climate they are usually ready in five to six weeks.

How to Cook
Whilst the taste is nothing special the texture and appearance make up for it. Pak and Bok Choy have central white stems with rosetted green leaves. Cut the stems into bite size pieces if the plant is mature and roughly shred the leaves. An excellent addition to virtually any stir -fry or Asian salad with its ability to take on flavour. Beware of overcooking as the crunchiness of this vegetable is all important.

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