Pak Choi

Pak Choi is originally a Chinese vegetable and is used extensively in Oriental cooking. It’s high in vitamins A, C and B6 as well as being full of calcium, iron and other minerals. It should store well whole in the fridge – don’t chop it until just before you are about to use it as then it will retain more of its nutrients.

It’s best cooked quickly, either steamed or stir-fried, using both the stem and the leaf. Try dressing the leaves lightly with sesame oil and soy sauce and then steaming for approx 5 mins or until it is just tender. Alternatively, chop and stir-fry quickly with some garlic, fresh ginger, oyster sauce and julienned carrots for extra crunch. Sprinkle toasted sesame seeds on top for that extra bit of flavour.