Pak Choi Hei Xia F1
Botanical Name: Brassica rapa var. chinensis
Pak Choi has been cultivated in China for thousands of years, and it is used extensively in Cantonese cooking. Easy to grow with broad succulent stems and tender dark green leaves. Cold tolerant and slow to bolt – harvest them as baby leaf or leave to mature.
Also commonly known as Pak Choy.
Please Note: Asian greens are known by different names in different regions, therefore we suggest using the image on the pack as the best indication of the seed included in the packet.
| How To Grow | In a well-prepared garden bed. Prefers well drained soil and a sunny position. Sow thinly in rows 40cm (16in) apart and cover very lightly with fine soil. Firm gently and keep moist. Seedlings emerge 6-10 days. |
|---|---|
| When To Plant | All year round. |
| When to Sow/Plant | Summer |
| Soil Type | well drained |
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If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.
4951
Recipe
Stir Fry Sesame Pak Choi
Ingredients
- 9 pak choi
- 2 tbsp grape seed oil
- 1 tbsp sesame oil
- 1 large garlic clove, crushed
- 1 chilli, seeded and finely chopped
- 1 tsp fish sauce
- 1 tsp soy sauce
- 1 tbsp sesame seeds
Instructions
- Cut off base of pak choi and separate the leaves then rinse and drain.
- Heat the grape seed oil in a large pot over a high heat.
- Add 1 tbsp sesame oil, garlic, chilli, fish sauce, soy sauce and pak choi. Toss until coated then quickly place a lid on.
- Reduce the heat to medium and cook, tossing occasionally until the leaves have started to wilt. About 3 minutes.
- Sprinkle with sesame seeds and serve immediately.