Chinese pak choi cabbage: cultivation and care features, useful properties and recipes. Pak choi, Chinese cabbage Dishes pak choi

Salad with pak choi is a new way for me to use this vegetable, I used to cook it (or her? what kind of pak choi?) in every possible way, cooked, fried and stewed, but now, finally, I have matured to try this product raw. Have you already tried? I never. To begin with, I tore off a leaf, washed it, took a bite - according to my ideas, pak choi, in fact, tastes more like a salad than a cabbage. Well, maybe there is still the very drop of a kind of radishness, but not bitter, but sweet. Surely Asia has its own traditional recipes with this ingredient, but I decided to make a salad with pak choy without looking into any national cuisines, just according to my own understanding. It seemed to me that any crunchy vegetables are best suited to it: cucumber, carrots, sweet bell peppers. Well, and a little hot pepper for spiciness.

The very first thing is to separate the pak choy buds into separate leaves and wash them very well. Washing with kocheskami is a waste of effort, they are not washed. The small inner leaves will go to my salad decoration, the large outer ones will be directly cut. All leaves need to cut off the hard bases from which the fibers stick out (and which, moreover, are dirty and poorly washed).

Large leaves cut into strips.

Cucumber cut into semicircles.

We cut the carrots into strips.

Pepper cut into strips.

Well, we mix the salad well with pak choi, seasoning it with vegetable oil, salt and finely chopped hot pepper.

We serve, having previously laid out part of the plate with small inner leaves. Delicious and beautiful without any sense of exotic and unfamiliar product. Pak choi salad is just a good green salad!

Pak-choi cabbage has been cultivated for a very long time, but it has become popular with us only recently. It is perfect for growing outdoors and is easy to care for. This type of cabbage does not form heads. If you look at the photo, you can see that outwardly it is very similar to a salad vegetable. But it is used not only for making salads. There are many recipes for both first and second courses using this vegetable crop.

This leafy cabbage is also called Chinese, since it began to be cultivated in this country. The plant forms a compact rosette of densely packed leaves. Cabbage leaves are juicy, often bright green on top, and at the base they are white and more fleshy. The entire aerial part of the plant, both green leafy mass and white petioles, can be used as food.

There are different varieties of this cabbage, which differ in terms of ripening and size. Pak-choi can reach a height of up to 30-60 cm, and up to 30 cm in diameter of the rosette. The plant is rich in vitamins and various minerals. It has a beneficial effect on the body when eaten regularly, suitable for diet food.

Pak choi looks like a leafy vegetable.

But in addition to its exceptional usefulness for the body, pak-choi is also popular with gardeners due to its:

• good germination;
• high yield;
• precocity;
• unpretentiousness in care.

Growing Features

Like any crop, this cabbage has some growing features that the gardener needs to consider. The plant prefers cool weather and high humidity. As for the predecessors, it is better not to sow pak choy in beds where any kind of cabbage was planted in previous years. It is good to plant it after onions, legumes, pumpkins and cereals. But to the soil, it is quite unassuming. Of course, cabbage will grow better on fertile land, but good yields can be obtained in poorer soil.

Attention! Pak-choi does not tolerate acidic soils very well. If the acidity of the soil at the site of the proposed planting is increased, it is better to prepare the ground in the fall by adding ash or dolomite flour to it.

Planting pak choi

You can sow cabbage in open soil from April to August. But not all of this period is equally favorable for sowing pak-choy. It is better to choose one of the following two periods for planting seeds:

• end of April;
• mid July.

pak choi sprouts

Gardeners especially prefer to sow pak-choi cabbage in July, since when planting it at this time, you can not only get really good yields, but also avoid the plant leaving the arrow as much as possible.

Pak-choi is sown in prepared soil 2-3 cm deep in holes with a distance of 20-30 cm between them. It is also better to keep the distance between rows at least 20-30 cm so that each plant has the necessary area for nutrition. When planting in the spring, when it is still cold enough, crops can be covered with a film or special material to protect young seedlings.

Advice. This variety of cabbage can be grown not only by direct sowing in the garden, but also by seedlings. Only this is not the best way, because pak-choi does not tolerate further transplantation very well.

plant care

Even a novice gardener can easily handle caring for pak choi. It is not difficult and consists of:

• sufficient watering;
• regular loosening of the soil near the plants;
• applying top dressings.

The plant needs a minimum amount of top dressing.

But it’s still not worth getting too carried away with feeding this early ripening crop, especially by making mineral fertilizers. It will be enough to feed the pak choi once or twice with herbal infusion. You can take for plant nutrition and mullein infusion.

Water cabbage depending on weather conditions. Watering should be sufficient, but not excessive. After rains and watering, the earth is loosened so that it is light and breathable. Do this carefully so as not to harm the root system of plants, which they have superficial.

With the appearance of pests of cabbage, you need to take measures to protect plants. But since this culture is precocious, you need to use only safe means. From cruciferous fleas or cabbage whites, you can spray the plants with tobacco infusion or use ashes, and it is better to remove the larvae and egg laying by hand. Hand picking is also effective against cabbage pests such as slugs and snails.

Using pak choi in cooking

Pak choi is used in cooking a wide variety of dishes, and in any form, this cabbage is very good. It can be stewed or fried with other vegetables or meat. It is also used for cooking first courses. For example, it turns out very tasty, light and nutritious chicken soup with pak choi.

To prepare this dish, 1.5 liters of water will require 2 chicken fillets, 6 bunches of pak choi, 4 small potatoes and carrots, 2 celery stalks, 1 onion, 2 garlic cloves, 1 tbsp. vegetable oil, 1-2 bouillon cubes.

Pak choi is perfect for making salads

Cooking:

1. Cut the chicken fillet and vegetables into cubes, finely chop the garlic.
2. Put the chicken fillet to boil for 10-15 minutes, then add potatoes, carrots, cabbage stalks and celery to the pan.
3. Heat the oil in a frying pan, fry the onion and garlic in it until softened.
4. Place the fried onions and garlic in a saucepan, then cook for about 10-15 minutes more.
5. At the very end, put the bouillon cubes, cabbage leaves and salt.

But during the heat treatment, part of the vitamins of the green leaves of pak choi is quickly lost. Therefore, in a fresh salad, this cabbage will be much healthier. Ingredients for preparing fresh salads can be taken differently. It already depends on the taste preferences of the person.

Very delicious salad it will turn out, for example, from bell pepper, pak choi leaves, dates, grated ginger and carrots. Mix these ingredients, then season with lemon juice. If desired, you can also add a little vegetable oil to the salad, preferably olive oil. The dish is light and nutritious.

When choosing what to plant in your garden, do not forget about pak choi cabbage, because it is tasty and useful product. In addition, this culture is quite easy to care for. Even a beginner in gardening can cope with its cultivation.

Pak choi: video

If you are tired of everyday familiar dishes, try cooking something unusual using not the most famous and common products, such as pak choi. You can make a lot of interesting things out of it if you know how.

What it is?

Pak choy or bok choy is a type of Chinese cabbage. This type differs from others in that it does not have heads of cabbage. Around the central main kidney formed smooth green leaves with thick and dense stems. The name translates to "white vegetable" and is especially popular in Southeast Asia, but pak choi is also heavily grown and consumed in North America and Europe.

Fun fact: Pak choi is a close relative of Beijing cabbage, but the two varieties are very different.

Product benefits

The composition of Chinese cabbage includes a lot of different useful substances, for example, fiber, protein, ash, carbohydrates, magnesium, calcium, sodium, iron, as well as vitamins A, K, PP, C and group B. The calorie content of 100 grams of such a product is only 13 kilocalories.

Beneficial features:

• Normalization of peristalsis of the intestinal walls, getting rid of constipation.
• Removal of toxins and toxins, cleansing the body.
• Prevention of atherosclerosis: lowering the level of "bad" cholesterol, cleansing blood vessels and strengthening their walls.
• Performance improvement immune system, strengthening the body's defenses and increasing its resistance to attacks by pathogenic microorganisms.
• Chinese cabbage can contribute to weight loss, as it is low in calories, satisfies hunger and gives a feeling of satiety, and also normalizes metabolic processes.
• Vitamin K normalizes blood clotting, if it is lowered, stops bleeding.
• B vitamins take part in many reactions and metabolic processes in the body and ensure uninterrupted operation. nervous system improving mood and sleep.
• Vitamin A is good for the skin and helps maintain visual acuity.
• Pak choy is useful during pregnancy: this product provides correct formation fetal organs.
• Chinese cabbage is good for the heart.
• Pak-choi has an antioxidant effect: it neutralizes the activity of free radicals, stops the oxidation and aging of tissues, and prevents cell malignancy.

How to choose and store Chinese cabbage?

When choosing pak choy, pay attention to the leaves: they should be medium in size (no more than 13-15 centimeters long) and have a rich green hue, as well as be smooth and fresh. Unpleasant odor is not allowed.

Chinese cabbage is stored in the refrigerator. You can also separate and wash the leaves and wrap them in a damp cloth.

Can cabbage hurt?

Contraindications to the use of Chinese cabbage include individual hypersensitivity to such a product and exacerbation of diseases of the gastrointestinal tract. Also, do not abuse it: glucosinolates are found in pak choi, which in high doses can have a toxic effect on the body. But moderate use certainly won't hurt.

What to cook with pak choi?

Pak choi cabbage is widely known in Asian countries and is actively used to prepare a variety of dishes. And you, too, can do something interesting by studying the recipes below.

Healthy light salad

Here's what you'll need:

• 300 g pak choi;
• two medium-sized carrots;
• onions (you can take purple or white);
• half a teaspoon of Dijon mustard;
• two st. l. rice vinegar;
• a quarter or a third of a small spoon of salt;
• tsp honey.

Cooking:

1. First you need to wash the cabbage, divide it into leaves and cut them.
2. Carrots are washed, if necessary, cleaned of the remnants of the earth and rubbed on a coarse grater or divided into thin straws using a special knife.
3. Onion should be cut into thin half rings.
4. Mix honey with Dijon mustard, salt and toffee vinegar. This is a kind of sauce.
5. Combine all the ingredients, season them with sauce and mix the salad.

Braised spicy pak choi

If you want to get an unusual and very spicy side dish, then you will need to prepare the following products:

• 700 g pak choi;
• three st. l. olive oil;
• two cloves of garlic;
• 10-15 g of fresh ginger root;
• five st. l. natural classic soy sauce;
• ground pepper.

Process description:

1. Prepare Chinese cabbage: divide into leaves, wash thoroughly, dry, chop if necessary, but not very finely.
2. Ginger needs to be either finely chopped or grated. Garlic is peeled and crushed in any way.
3. In a frying pan, heat the oil well, put the garlic and ginger in it and fry for literally a minute.
4. Then lay out and pak-choi. Fry all products for about five minutes until barely noticeable golden, and then simmer under the lid for about five minutes.
5. Pour in soy sauce and add pepper, simmer the dish for about a minute. The pak choi leaves should darken and completely soften.

Pak choi and mushroom snack

To prepare a snack for every day or for a festive table, you can also use unusual pak choi. Here's what you need for this:

• 800 g pak choi;
• 400 g mushrooms (it is best to use fresh champignons);
• three cloves of garlic;
• two st. l. olive oil (usual sunflower oil is suitable);
• Art. l. sesame oil;
• two st. l. sesame seed;
• five st. l. wine vinegar;
• ground pepper;
• salt.

Preparation description:

1. Mushrooms must be thoroughly washed and cut into not very thin slices.
2. Garlic is peeled, crushed, for example, passed through a press.
3. Pak choi is divided into separate sheets, washed and dried, after which it is cut (small leaves can be left whole).
4. Toast the sesame seeds in a dry frying pan.
5. Heat the olive oil, put the mushrooms with garlic in the pan, fry for a couple of minutes.
6. Then add Chinese cabbage and fry all foods until fully cooked and pronounced golden.
7. Add salt, sesame seeds, wine vinegar, sesame oil and pepper, hold everything under the lid for a minute and turn off the heat.
8. When the appetizer has cooled down a bit, you can serve it to the table.

If you find an unusual Chinese pak choi in the store, then be sure to purchase it and try to cook something interesting and appetizing.

Chinese kale pak choi is one of the most ancient vegetable crops, which began to be cultivated in China. Today it is popular in all Asian countries and is aggressively moving into Europe and North America. The main reason for such a triumphal procession is the unpretentiousness of this variety and a huge number of useful qualities.

Description of Chinese kale pak choi

There are different points of view as to which group of plants the Chinese kale pak choi belongs to. Carl Linnaeus, for example, identified it in separate view. Often this culture is combined with Chinese cabbage. In the State Register of Breeding Achievements Approved for Use on the Territory of the Russian Federation, Chinese cabbage is designated as a separate item.

IN different countries and localities culture has different names. The Chinese themselves call pak choi an oily vegetable, as oil is made from its seeds. Other fairly well-known and common names for Chinese kale include petiole, white vegetable, mustard, celery, and even horse ear.

The appearance of the vegetable is more like a large-leaf lettuce than a traditional cabbage.

This variety does not form a head of cabbage. It has an upright, semi-spreading or compact leaf rosette, the diameter of which can reach more than 35 cm. Powerful fleshy petioles are tightly pressed against each other, have an external bulge in the lower part of the plant. The leaf of the culture is large, delicate, slightly corrugated. Depending on the variety, plant height can vary from 10 cm to half a meter. There are three varieties of pak choi, which differ in the color of leaf plates and petioles:

Table: varieties of Chinese cabbage included in the State Register of Breeding Achievements

Variety name	plant description	Ripening terms	Weight of one plant, kg	Productivity, kg/sq.m
Alyonushka	Semi-spreading; leaves are medium-sized, broadly oval, dark green, often have a grayish tint; petiole fleshy	Early ripe (45 days from germination to harvest)	up to 1.8	up to 9
stonefly	A plant with a semi-raised rosette; leaf from light green to green, smooth, has slightly wavy edges; the central vein is wide and juicy	Early ripe, (25–35 days from germination to technical maturity)	0,25	about 2.7
Vitavir	A low plant with a small, semi-spreading rosette, the leaf is short, oval, pubescent, wavy along the edge; petiole green, short, narrow, medium thickness	early ripe	0,5–0,7	up to 6.2
Golub	Semi-spreading plant with a height and diameter of about 40 cm; leaves are medium, light green, oval, smooth, without pubescence; light green short, wide petiole has an average thickness	early ripe	0,6–0,9	over 6
corolla	A low (up to 20 cm) plant has a sprawling rosette (up to 40 cm); leaves are small, dark green, rounded, with smooth edges; petiole white color, short and narrow	mid-season	up to 1.0	around 5
Beauty of the East	Compact plant of medium height with a vertical rosette; oval, smooth, without pubescence with smooth edges, green leaves are of medium size; medium-sized petioles, light green, slightly concave	early ripe	0,7	6 or more
Martin	The plant has a semi-raised rosette; leaf plates are smooth, whole, green; petiole green, fleshy, juicy	Early ripe, (35–45 days from germination to technical maturity)	1,5–3	about 10
Swan	The leaves are small, broadly oval, entire; the socket is horizontal, closed; petiole long, fleshy, wide, bright white	mid-season	1,1–1,5	5 to 7.5
purple wonder	Medium-sized plant with a semi-spreading rosette; purple-green leaves have a slight wax coating. They are oval, slightly wavy along the edge; petiole green, medium size, slightly concave	Mid-early hybrid	0,45	about 2
Lynn	A low plant with a raised rosette; leaves are medium, dark green, rounded, slightly wavy along the edge; the middle slightly concave spine is painted in light green color	Early ripe hybrid	0,35	3,8
Maggie	The low plant has a semi-raised rosette; leaves are medium, rounded, dark green with a slightly wavy edge; petioles are light green, slightly concave, of medium length, width and thickness	Early ripe hybrid	0,35	3,8
Peahen	semi-upright socket; leaves broadly oval, green, without pubescence; petiole fleshy, juicy, crispy, without fibers	Mid-season, with a period from germination to technical maturity of 57-60 days	1.0 to 2.0	about 10
In memory of Popova	Medium-sized (about 25 cm) plant with a semi-spreading (about 35 cm in diameter) rosette; leaves are medium, green, smooth with a slightly wavy edge; petioles medium, flat, white	early ripe	0,8	to 10
Chill	Plant height about 35 cm, diameter - about 30 cm; the socket is semi-spreading; leaves are medium, light green, without pubescence; petioles medium, flat, light green	mid-season	up to 1.5	over 6.5
four seasons	Semi-spreading plant with a height and diameter of about 45 cm; leaves are medium, green, oval, smooth; petioles are wide, thick, light green	early ripe	about 1.35	about 7.5
Chingensai	Medium-sized plant with a compact rosette; leaves are medium, green, rounded, smooth with smooth edges; light green short and narrow petioles are of medium thickness	early ripe	0,12	3
Yuna	A medium-sized (about 30 cm) plant has a semi-spreading rosette with a diameter of up to 50 cm; leaves are medium, oval, dissected, dark green, slightly wavy along the edge petioles narrow, green, slightly concave	mid-season	0,8–1,0	5

Photo gallery: pak choi varieties of Chinese kale

The value of the variety Beauty of the East: high yield, uniformity of plants, resistance to diseases and bolting.
Kholodok is an early ripe (35–40 days) hybrid for early spring and summer-autumn cultivation in open and protected ground The value of Chinese cabbage variety Four seasons: disease resistance, intensive growth autumn cultivation in open and protected ground Chinese cabbage Chinggensai is a dietary plant that helps to lose excess weight, which increases the body's resistance to diseases Chinese kale variety Stonefly is resistant to premature stalking, relatively resistant to mucous and vascular bacteriosis and keel Chinese leaf cabbage of the Memory Popova variety has an excellent taste and high yield (up to 10.0 kg/kg/m2) You cannot linger with the spring sowing of Chinese leaf cabbage of the Alyonushka variety: with a day length of more than 13 hours, there is a high probability of plant stalking

Useful properties of pak choy and its harm

Pak choi cabbage has a number of useful qualities for the human body:

• vegetables are low in calories. 100 g of the product contains only 13 kcal, so it is ideal for those who strive to keep fit;
• helps to remove toxins, bad cholesterol from the body;
• cabbage leaves are rich in ascorbic acid and other useful vitamins;
• the systematic use of a vegetable has a beneficial effect on the elasticity of blood vessels, the renewal of skin cells;
• cabbage juice has a wound healing effect;
• leaves and roots are saturated with microelements, fiber and natural amino acids of lysine.

This variety of cabbage is literally “charged” with anti-cancer agents and combines many other beneficial qualities.

Chinese pak choi is very useful, but in some cases it can harm the body:

• this variety should not be used by people with an allergic reaction to any type of cabbage;
• it is also contraindicated for persons with a poor blood clotting index.

It must be remembered that excessive consumption of a vegetable, like other products, can affect the hormonal background of the body.

Features of growing Chinese cabbage pak-choi

In general, growing this variety of cabbage is not difficult. She is not capricious and generous with the harvest, but has a number of features, compared with her relatives from the Cabbage family:

Pak choi belongs to the category of cold-resistant and early ripening crops.

Seeding Chinese kale

Pak choi can be grown by directly sowing seeds into the ground or through seedlings. So that the cabbage does not go into the arrow, it is important to observe the planting dates. When disembarking directly at open ground this is done early - in April, so that the main growing season does not fall on a long daylight hours. According to the reviews of gardeners, the August sowing of seeds gives the highest quality and plentiful harvest.

May-July is a bad time for sowing bak choy. During the period of long daylight hours, cabbage will quickly bloom and you will not get a quality crop.

When growing in seedlings, Chinese leaf sowing is carried out in March, in order to have full-fledged seedlings for planting in open ground by the end of April. If you plan to grow Chinese kale in a greenhouse, then seedlings are sown in February so that in March pak choi seedlings have a well-developed root system, 4-5 true leaves and are ready for transplanting into the ground.

When deciding on a site for Chinese kale, it is important to consider the basic rule of crop rotation: do not plant a crop where cabbage or other cruciferous plants were grown last year. This is a very important requirement, since these plants have common pests.

Cabbage is grown in sunny places: the shadow should not be on the site for more than 3 hours

To the nutritional value of the soil Chinese kale special requirements does not present. The soil should be at least moderately fertilized. In the fall, organic matter should be added to the garden that you will take for pak-choi (1 bucket per 1 square meter). It will be useful to add superphosphate and potassium chloride (1 tablespoon for the same area). If necessary, the soil is lime. Before sowing, the soil is carefully loosened and 1 teaspoon of urea is added per meter of beds. Late fertilization for Chinese cabbage is undesirable.

Growing seedlings

The seedling method of growing Chinese kale allows you to get early harvest vegetables. A seedling of culture at the beginning of growth begins to form a long root, so it is quite difficult to transfer a transplant from a container to permanent place.

In order not to create additional stressful situations for seedlings, it is recommended to grow it in individual peat tablets or pots and planted in a permanent place without transshipment.

Seedlings ready for planting should have 4-5 leaves.

Coconut substrate is perfect as a soil for seedlings. It meets the main requirement for soil - friability. You can sow several seeds in each pot, but then pinch off the weak sprouts and leave the strongest seedling. Seeds in a pot are planted to a depth of about 1 cm. If the planting containers are placed in a warm room, then sprouts will appear in 3–5 days. Seedlings will be ready for planting in the ground in about 3 weeks.

To prolong the harvest of a quality crop, cabbage seeds should be planted in stages with an interval of 7-10 days.

Growing from seeds

Seeds of Chinese kale in a prepared garden bed can be sown in various ways:

• tape line. It provides for a distance between tapes of 0.5 m, and between lines - up to 30 cm;
• into the holes. They are cooked at a distance of about 30 cm from each other. 3-4 seeds are planted in each hole, so that in the future it will be possible to choose the strongest seedlings.

Seeds are planted to a depth of no more than 2 cm. Experienced gardeners it is advised to immediately sprinkle the beds with ashes and thus prevent the appearance of the main pest of cabbage - the cruciferous flea. At spring sowing it is recommended to insulate the site with a covering material to protect the seedlings from possible return frosts.

Sprouts appear 5-10 days after sowing and quickly grow

Video: how to plant bok choi

cabbage care

Chinese collard greens are resistant to growing conditions and many diseases. For getting good harvest it is necessary to adhere to the basic rules that significantly affect its quality and abundance:

Photo gallery: the main pests of Chinese pak choi kale

You should periodically inspect the underside of the pak choy leaves and destroy the egg-laying of the white butterfly to prevent the appearance of caterpillars. initial stage The growth of Slugs can be prevented from growing in the beds with cabbage by sprinkling the aisles with allspice, rosemary, coriander, spraying the crops with a decoction of mustard or wormwood

To protect the crop from pests and diseases, it is not recommended to treat and spray with chemicals and agents that can accumulate in parts of bak choi.

Video: cruciferous flea on pak choi

Harvest

The first cutting of cabbage leaves can be done about 3 weeks after germination. Young leaves are cut at a distance of 2-3 cm from the root, adults - a little higher. This technique allows you to get a second crop of petioles and greens, as pak choy quickly forms new leafy shoots. In plants overexposed in the garden (more than 50 days), the leaf may become rough and tasteless.

Cut leaves do not store for a long time, so they are harvested as needed and immediately used in salads or other dishes.

If you cut a plant in the initial phase of arrow formation, then it does not lose its juiciness, goodness and usefulness.

Pak-choi or Chinese cabbage (Brassica chinensis) is one of the oldest vegetable crops in China, which today enjoys great popularity in Asia and is increasingly gaining fans in Europe. A close relative of Beijing cabbage, it differs from it in appearance, biology, and economic qualities. Gardeners often confuse these plants, although this is a completely different cabbage.

An early ripe variety of kale that does not form a head. Its leaves are collected in a rosette with a diameter of 20-40 cm, the petioles are thick, strongly convex from below, very tightly pressed against each other and often occupy 2/3 of the plant mass. It tastes like spinach. Fresh leaves are used to make salads, soups, stews.

The main difference between Chinese cabbage and Beijing cabbage is coarser and hairless leaves.

One has dark green leaves and bright white petioles. The other has both leaves and petioles light green.

Pak choi, some call it lettuce, but it's actually a type of cabbage that different peoples It has different name, celery, mustard, etc.

This cabbage is much juicier than Chinese cabbage, and also has a more piquant taste and spiciness. The leaves are dark green, round, growing on white petioles.

Pak choy belongs to the mustard family, so it has a distinctive pungent, somewhat spicy flavor.

In Korea, the smaller the pak choi, the better it is. small sprouts of pak choi are more tender.

Pak choi Chinese cabbage has crispy stalks and spinach-like leaves.

Pak choi is usually sautéed with meat, tofu, or other vegetables, but can also be steamed or fried in oil, and served as a side dish on its own.

Chinese cabbage is a valuable dietary vegetable. Indicated for people with diseases of the cardiovascular system and gastrointestinal tract.

Pak-choi juice is bactericidal and contains biologically active vitamins, enzymes and minerals.

You can eat everything in pak choi - from roots to leaves. Pak choi is easy to prepare and easy to clean.

The leaves are chopped, separating from the petiole, and he is also cut into small circles.

But this cabbage ancient remedy.

Its healing juice is used in the treatment of long-term non-healing wounds, ulcers, and burns.

The leaves are rubbed on a grater, mixed with raw egg white and applied to wounds.

This vegetable is especially valued as a vitamin product in the fight against anemia. Together with the fiber of Chinese cabbage, cholesterol is excreted from the body, which plays an important role in the prevention of atherosclerosis. It is used for dietary nutrition in cardiovascular diseases, stomach ulcers.

Benefits of pak choi

Fans of low-calorie food should like it, because. in it very few calories. 100 gr. This cabbage contains only 16-18 kcal.

In addition to being low in calories, pak choi, like the more familiar white cabbage, is rich in plant-based, indigestible fiber.

And this is a very important ingredient in our nutrition, because. cellulose not only helps to avoid problems with stools (constipation), it also effectively “vacuums” the intestines from toxins, toxins and cholesterol.

Pak choi leaves contain a large amount of such valuable for the body and blood vessels vitamin C. In particular, thanks to him, the vessels retain their elasticity.

In addition, this vitamin is involved in the synthesis of collagen, a protein that helps the skin remain firm and elastic. 100 gr. contain about 80% of the daily value of vitamin C.

It also has a lot vitamin K. It improves such an indicator of blood as clotting.

After eating 200 grams of this green, a person inflames the daily need for this vitamin.

But it should be noted here that people who are taking blood thinners should not use it. Due to vitamin K, the effect of these drugs is reduced to “no”.

Well, this is a champion among his relatives in vitamin A.

And this vitamin stimulates the renewal of skin cells; without it, the synthesis of the light-sensitive pigment of vision, rhodopsin, is indispensable. Deficiency of this vitamin negatively affects vision and can lead to poor vision at dusk (night blindness).

By the way pak choi cabbage contains 4,468 units of this vitamin, in Chinese salad 336 units., and in our native white cabbage there are only 90.

This is how the Asian brother left the Russian far behind.

What, beneficial features you know now learn how to choose it.

The leaves should have a juicy, green color.. They should not be "sluggish" and good young cabbages have medium sized leaves that are crisp when broken. The length of the leaves should preferably not exceed 15 cm. In general, these are the selection criteria.

After buying it, of course, you need put in storage. To do this, separate the leaves from the stalk, rinse them. After that, wet a towel with water, wrap the leaves in it and put the towel in the refrigerator.

Unfortunately, it cannot be stored this way for a long time, the leaves will simply wither. Therefore, it is advisable to use it as soon as possible.

Can cook salad.

For this you need bell pepper,

grated, fresh carrots,

dates, some grated ginger and cabbage leaves.

All this is mixed and poured with lemon juice.

Pak choi salad:
Pak choi - 1 piece
3 tablespoons of grated ginger;
garlic cloves - 2 pieces;
Half a cup of raw soy sauce;
Juice of half a lime;
3 tablespoons of olive oil.

Cut the pak choi carefully, without touching the leaves too much. Grind all the remaining ingredients in a blender, then mix with the salad and leave to marinate. The pickling time is up to you. But I personally liked it best after a night in the fridge.

If the leaves are stewed or boiled, then be aware that due to heat treatment, they will lose most of their useful qualities.

Namely, vitamins will be destroyed and only coarse fibers will remain.

Well, try pak choi, maybe you will like its taste, and its beneficial qualities will help you and your loved ones stay healthy.

Now let's move on to the presentation of the Pak Choi stew recipe:

We clean a kilogram of pak-choi cabbage, cut off and discard the tips of the petioles

The leaves are separated from the petioles, and the petioles themselves are cut into thin strips. Coarsely chopped leaves
Cut into cubes three or four onions

We heat 5-6 tablespoons of olive oil in a frying pan and simmer the onion in it until transparent, stirring it so as not to burn
Lay three to four cloves of garlic - chopped

After a minute, put the pak-choi stalks into the mixture and simmer for about ten minutes.
Only now add pak-choi leaves and simmer for another three minutes
You can salt and pepper at any time.

Very interesting, original and tasty side dish to fried meat. Yes, and as an appetizer, a very good dish is obtained.

Pak-choi manti

Pork - 400 g
flour
cabbage Pak-choi (bok-choy) - 2 heads
onion - 2 pcs.
egg - 1 pc.
oil growth. - 100 ml
butter - 75 g
green onion - 1 bunch
salt, ground pepper to taste

From flour, salted water and eggs, knead an elastic, slightly tight dough. Cover the dough with a bag and let it rest.

Wash the meat and chop very finely.

Wash and dry pak choi cabbage, do not confuse with Beijing cabbage, these are different vegetables). Crumble cabbage, chop finely onion and green onion.

Mix chopped vegetables with meat, add 50ml growth. butter and 75g melted butter. Season everything with spices and mix thoroughly.

Once the dough has rested, roll it out to 2mm thick. Cut out the circles using the shape. Put the stuffing on the circle and sculpt the mantu in the Asian manner.

Manti should be small. Lubricate the cascans from the pressure cooker growth. with butter, then lower each molded manta upside down into the oil and fold it onto the kaskan, leaving gaps. Boil water in a pressure cooker pot and set the cascans with manti. Steam for 35 min.
Pak choi manti is best served with sour cream garlic sauce or as you wish.