Pak Choy is a variety of Chinese cabbage – it is sweet, crunchy, and slightly fibrous.
Pak Choy is widely used in Chinese cooking, frequently in soups, salads, stir-fries and fillings for spring rolls, potstickers, steamed buns and dumplings. Its mild flavor shines when it’s stir-fried in sesame oil with a little garlic and/or ginger and a splash of soy sauce or a sprinkle of salt.
To harvest the whole head, harvest from the base at week 5.
4 in stock
4 in stock
Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Calcium, Phosphorous, Potassium
