General Description

Pak choy is a green stemmed variety of buk choy. However, it is quite different in texture and flavour; the stems are more flattened and less juicy, the leaves are more tender and the whole vegetable has a milder flavour. Pak choy is one of the best vegetables to include in a stir fry. Simply roughly chop the whole plant and add it to the dish near the end of cooking. Alternatively, add to soup, curry or casserole. Pak choy can also be sliced in half and steamed (whole if small), then drizzled with a little soy sauce and sesame oil or butter to make a spectacular side dish to any meal.

Season: Summer,Autumn,Winter,Spring

Botanical Name: 

Alternative Names: Shangai Chinese Chard, Shanghai Buk Choy

Availablity: January,February,March,April,May,June,July,August,September,October,November,December

Growing Areas: 

QLD – Queensland 
VIC – Victoria 
WA – Western Australia 
NSW – New South Wales 
SA – South Australia