Pak Choy is the base vegetable of Chinese cuisine. Similar to Chinese cabbage, early-ripening (45–55 days from sowing) outdoor vegetable. Plant is medium-tall, dark green, with shiny upright wavy-edged leaves. Leaf stalks are fleshy, broad.
Growing
Sow in June–August for autumn harvest. Row spacing 30 cm, plant spacing 20 cm, sowing depth 2–3 cm.
Asian wok dishes, miso soup, steamed, raw in salad. Foundation of classic Chinese cuisine.