Farm Focus: Mei Qing Choi and Pak Choi

Farm Focus: Mei Qing Choi and Pak Choi

First cultivated in China, these tasty greens quickly spread throughout Asia and on to the rest of the world because of their antioxidant properties. Mei Qing and Pak Choi are both easily a favorite for the stir fry fans, but there is beauty in the difference between flavors of the two and why we grow both for you to try.


Pak Choi

Pak Choi (commonly pronounced pock choy), has a sweet, warm, and succulent flavor. The stalks have purple strips, which add a nice dimension to any dish. It pairs perfectly with ginger.

Used to stir frying your Pak Choi? Try steaming it with some ginger, garlic, sesame oil and soy sauce.

Mei Qing choi

Mei Qing Choi (commonly pronounced my king choy), has a beautiful kick of spice. The heart of the flavor rests in the leaves, but the stalks should not be overlooked and they are a delicious alternative for celery.

Try it as a perfect addition to soup.

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