SHANGHAI PAKchoy

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!

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Cook with Pakchoi

Storage advice

In the fridge 4 – 6 days

Availability

Year round

Country of origin

Holland , Spain

How to prepare

COOKING

5 - 7 min

STIR-FRYING

3 - 5 min

STEAMING

4 - 6 min

Skills to prepare: + to ++

Easy: +

NUTRITIONAL VALUE: + TO +++

Super healthy: +++
Ragout on paksoi leaf

SHII-TAKE RAGOUT ON A LEAF OF MINI PAKSOI

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