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Pak Choi

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Use baby leaves in salads or stir-fry mature leaves and stems
    Pak Choi has been cultivated in China for thousands of years, and it is used extensively in Cantonese cooking. Easy to grow with broad succulent stems and tender dark green leaves. Cold tolerant and slow to bolt – harvest them as baby leaf or leave to mature.
  • A taste of Asia
  • Steam, Stir fry, raw, simmer
  • Exciting and delicious varieties
  • Plant Attributes

    • Position: Full Sun
    • Suitable Climate Zone(s):
      • Tropical
      • Subtropical
      • Temperate
      • Cool
    • Flowering Time(s): Spring, Summer, Winter, Autumn
    • Plant Type: Edibles

    Edibles

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    Availability Table

    • Season Chart:
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      • NSW/ACT
      • VIC
      • QLD
      • WA
      • SA
      • TAS

    How to use

    1. Cut off base of pak choi and separate the leaves then rinse and drain.
    2. Heat the grape seed oil in a large pot over a high heat.
    3. Add 1 tbsp sesame oil, garlic, chilli, fish sauce, soy sauce and pak choi. Toss until coated then quickly place a lid on.
    4. Reduce the heat to medium and cook, tossing occasionally until the leaves have started to wilt. About 3 minutes.
    5. Sprinkle with sesame seeds and serve immediately.

    General Precautions

    Not suitable for children under 3 years of age, contains small parts. Adult supervision required.

    Sizes/Options Available

    150 Seeds

    General Retail Stockists

    Bunnings Warehouse and Independent Garden Retailers

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