Chinese Vegetables

Last night when it briefly stopped raining I picked loads of Pak Choi for our dinner. I was harvesting in the dark as the rain had caused a leak in our roof which subsequently affected all the outside lights so I couldn't turn them on. Grrrr.


As a gardener I am always excited to see the rain but emotionally it drains me.

Here are some photo's of the Pak Choi that I took this morning - the sun was coming up and the rain had finally stopped. 

I’m often asked what you can do with Pak choi. Pak choi is a leafy green, Chinese cabbage, also known as Bok Choy. It has white stalks with oval shaped glossy green leaves.


Pak Choi (part of the Brassica family) is high in antioxidants and vitamins and is very low in calories. It’s great in a stir fry mixed with other greens like spinach and red cabbage, carrots, peppers, courgettes and bean sprouts plus a protein. I usually use Woolworth’s strips of chicken breast and serve it with Chinese noodles or angel hair pasta. 


Last night we just steamed it with peas and carrots. 




Tatsoi, also a Brassica, is the new Spinach. Once cooked, it tastes similar to Spinach but apparently is has more nutrients. I cannot offer you any proof, I just like to cook with it.


In a Green Flan - which I discovered how to cook when M and I were in Tuscany last year - Tatsoi is easier to use than Spinach. The leaves are tastier and its less difficult to manage. The creamy flan ingredients probably negate the goodness of the Tatsoi but who can resist a flan?


Tatsoi is a wonderful veggie patch addition as you will get several harvests from a single plant.


It's an adaptable green and can be used with other greens in a salad, such as spinach, rocket, watercress and Mizuna. Its tangy peppery taste also pairs well with mandarins, apples, mint and fennel. A great dressing with Tatsoi is soya sauce, brown caramalised sugar, plain yoghurt, lime juice and a little ginger.