Im Handel bekommt man meist die kleineren Exemplare, die als Baby Pak Choi oder auch Shanghai Pak Choi bezeichnet werden. Sie sind hellgrün und haben. Der Geschmack dieser Sorte ähnelt dem von Chinakohl, nur würziger. Zubereitung/Verzehr Vom Pak Choi Shanghai werden vor allem die Blätter verwendet. Sie. Gesund und lecker: Pak Choi zubereiten ist ganz einfach und lohnt sich! Egal ob in der Pfanne, im Topf oder roh - so geht's richtig!
Pak Choi: Rezepte & ZubereitungIm Handel bekommt man meist die kleineren Exemplare, die als Baby Pak Choi oder auch Shanghai Pak Choi bezeichnet werden. Sie sind hellgrün und haben. Daneben existiert manchmal auch die Bezeichnung „Shanghai Baby Pak Choi“. Im Englischen wird er auch als Bok Choi, Bok Choy bezeichnet, im. Ziemlich beliebt sind auch der sogenannte Baby Pak Choi und der Shanghai Pak Choi – beide Sorten sind sehr viel kleiner und zarter als der herkömmliche.
Shanghai Pak Choi Brassica rapa VideoChinese Food Recipe - Bok Choy Oyster Sauce
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Compare WishList. White Stemmed Pac Choy. Tokyo Bekana Asian Greens. Some studies have suggested that cruciferous vegetables can help people with diabetes to maintain their blood sugar levels.
According to the National Institutes of Health , for adults eating 2, calories per day and children over 4 years old, 1 cup of raw bok choy provides:.
Infants and children under 4 years old need less of these nutrients, and people who are pregnant and breastfeeding will require more.
A value of 20 percent or higher daily value is considered high, whereas a 5-percent or lower value indicates a low level.
Bok choy contains other vitamins and minerals, including phosphorus, zinc, sodium, copper , manganese, selenium, niacin, folate, choline, beta-carotene, and vitamin K.
The index rates foods based not only on their vitamin and mineral content but also their phytochemical composition and antioxidant capacity.
Cruciferous vegetables, such as bok choy, are rich in glucosinolates. These are sulfur-containing compounds that may benefit human health in a variety of ways.
People can consume all parts of bok choy. People can prepare it in a variety of ways. In addition to its low-calorie and high nutrient content, its mildly sweet flavor and crisp texture make it an agreeable addition to almost any dish.
Stir-fried bok choi with ginger and garlic. Bok choi salad. Chicken and bok choy soup. Sesame-shiitake bok choy. Bok choy and spinach are both nutritious vegetables, but they have a different flavor and texture.
According to the USDA , 70 g of raw spinach leaves contain:. In equivalent raw weight, bok choy contains more vitamin C, vitamin A, and some other nutrients than spinach and around the same amount of calcium.
Spinach, however, contains higher amounts of some other nutrients, including vitamin K, than bok choy. Myrosinase can hinder thyroid function by preventing the body from absorbing iodine.
Cooking deactivates it. A delicious baby type that is in demand with top Asian chefs A delicious baby type that is in so much demand with top Asian chefs.
Brassicaceae Brassica rapa var chinensis. Pin It. Sun: min. Part shade Warm Full sun or partial shade in warm climates. Growing Bok Choy is not recommended for warm weather.
Availability: In stock. Pak Choi or Bok Choy 'Shanghai' is a special green stem variety with glossy, dark green leaves, thick green petioles and an attractive hourglass shape.
The thick petioles are extra tender and finely flavoured. High yielding and tolerant of extremes in temperature this variety is very popular in southern China and Southeast Asia where it is known as Shanghai Bok Choy, while in the commercial world today they are popularly labelled as Baby Bok Choy.
Unlike the white stemmed varieties of Pak Choy, 'Shanghai' are green, which is why the Shanghaiese locals refer them as Qing Jiang Cai or Qing Cai, meaning 'green vegetable'.
Shanghai Bok Choy are increasingly grown in Northern Europe. This new 'celebrity' Chinese vegetable grows exceptionally quickly, tolerates both cold and heat and can be sown in succession for crops nearly all season long.
Shanghai Bok Choy are tender and delicious, usually harvested when around 15cm 6in tall, the mild flavour is sweet with a hint of mustard.
They have a much softer texture than white stemmed varieties and are much easier to cook since their stems and leaves are similar in size and can be cooked together so minimum cooking time is required.
The leaves can be used raw or cooked from any stage and are perfect for adding to a microgreens mix, larger leaves can be used in salads or it can be left to mature and used in stir-fries.
They go well with the flavours of soy sauce, hot peppers, and toasted sesame oil. Young flowering stems can be used like broccoli or as a substitute for spinach.
Harvest in 20 to 25 days for baby leaf or 40 to 50 days to maturity.