Grow to Love .... Pak choi

Grow to Love... Pak Choi

Why love... Pak Choi? 


It’s succulent, crisp, easy to use, what’s not to like?

It looks good too - this beautiful leafy green plant is related to cabbage and one of the most well-known vegetables in Chinese cooking. It has its own distinct mild flavour and is at its best when cooked briefly to bring out its fresh taste.

It’s super-versatile - steam pak choi, use it in stir-fries or even shred and eat it raw in salads if the leaves are very young. Each part of the plant can be eaten, from its crunchy, white or pale green stems to its soft, spoon-shaped, dark green leaves. With its beautiful pale white leaves with rich red or yellowy green tips, Chicory looks almost too pretty to eat.

Did you know?


  •  Pak choi has been grown for thousands of years in China. Its name translates literally as ‘white vegetable’.
  • A rich source of vitamins C and A, it’s also known as bok choy, horse’s ear and white mustard cabbage. 
  • It first appeared in the United States when Chinese workers took it over during the Gold Rush. 

Top Tips


  • Pak choi is a very versatile vegetable, at home in both oriental and western dishes.
  • Look for fresh looking pak choi that is not withered or blemished – it’ll taste miles better.
  • It goes really well with ginger and garlic. Throw roughly chopped leaves and stems into a wok with ginger, garlic, and chilli as the basis for an aromatic, easy Chinese dish.
  • It is an excellent addition to steamed fish dishes.
  • Place whole baby pak choi in a steamer with sea bass, soy sauce, ginger and garlic for a healthy, traditional meal.
  • The leaves make a welcome and refreshing ingredient to green salads when raw or quickly steamed.

Recipe suggestions

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Download grow to love card (.pdf)

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