Shanghai Pakchoi is a type of cabbage from Asia. I like its soft, crunchy white/green stems and dark green leaves. Tastes not really like cabbage but has a neutral, fine taste and bite.
The large pak choi can be steamed, boiled or stir-fried. First prepare the stems and finally add the chopped leaves. For the little ones you can throw everything in the pan at once. Delicious in hot soup or Thai curry!
SHANGHAI PAKchoy
Storage advice
In the fridge 4 – 6 daysAvailability
Year roundCountry of origin
Holland , Spain
How to prepare
COOKING
5 - 7 minSTEAMING
4 - 6 minSkills to prepare: + to ++
Easy: +
NUTRITIONAL VALUE: + TO +++
Super healthy: +++
SHII-TAKE RAGOUT ON A LEAF OF MINI PAKSOI
