Choy Sum 'Flowering Pak Choi'

One of China’s most popular leafy vegetables with delicious, tender stems and flower buds. It is harvested as baby leaf or just before flowering. Delicious in soups, salads or just blanched and served with a dressing of sesame oil, soy sauce, ginger and spring onions.

CAN BE USED IN:

STIR FRY – RAW – STEAM – SALAD – SOUP

SOWING DIRECTIONS

When
All year round.
Where
In a well prepared garden bed. Prefers well drained soil and a sunny position.
How Sow
Sow thinly in rows 40cm (16in) apart and cover very lightly with fine soil. Firm gently and keep moist. Seedlings emerge 6-10 days.
Care
Keep moist and weed free.
Harvest
As you need.
Sow:
-Autumn
Harvest:
As you need.
Soil type:
-sunny position

Availability: In stock

$4.35

Choy Sum Stir Fry with Beef

Ingredients

  • 3-4 choy sum, roughly chopped
  • 500g rump steak, cut into strips
  • 2 tsp cornflour
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 1 tbs brown sugar
  • 1 tsp chilli, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tsp fresh ginger, finely grated
  • 3 tsp grapeseed or sesame oil

Instructions

  1. Toss the beef strips in the garlic and ginger and allow to marinate for 10 minutes.
  2. In a small bowl mix the cornflour and water together to make a smooth paste. Stir in soy sauce, brown sugar and chilli. Set aside.
  3. Heat 1 tsp of oil in large fry pan over high heat, add half of the beef strips and stir-fry until browned then remove from pan. Repeat with 1 tsp of oil and remaining beef strips.
  4. Heat remaining tsp of oil, add choy sum stems and stir-fry 1-2 minutes then return beef strips along with sauce mix.
  5. Cook, stirring, until sauce boils and thickens. Serve with rice.