Produce of Malaysia.
The name “Siew Pak Choy” is a translation from Cantonese which means “small white vegetable”. It has light green, tender and juicy stems and leaves.
Suggested Cooking Method / Recipe :
Roasted Pak Choy with Miso Dressing
- Pak choy
- Olive oil
- Miso paste
- Siracha hot sauce
- Black pepper
- Soy sauce
- Sesame oil
It is only natural for your vegetables to come with some soil. If the siew pak choy is relatively clean i.e. the roots contain minimal soil:
Take the unwashed vegetable and place it in a plastic zipper bag. Cut holes in the bag so there is air circulation, and the vegetable does not wilt easily. Place the bag in the drawer of the refrigerator. The vegetable will be able to last for about 3 to 4 days.
Do not wash the bok choy before storing it, because if you do, the moisture will encourage rotting.
If it comes with some soil:
Slice a layer of the base, and separate the stalks by gently pulling them off the base. Wash the dirt out. If the dirt is clogged in, use a soft vegetable brush to clean it out. Once the vegetable is cleaned, strain it using a colander, then gently dab it using a paper towel to remove any remaining moisture. The key is to make sure the siew pak choy is dry. Place the vegetable on fresh paper towels and roll them up. Place the rolled vegetable in a plastic zipper bag before placing them in the drawer of the refrigerator. The pak choy should be fresh for about five to six days.
1. What is the difference of Siew Pak Choy between Dai Pak Choy and Baby Siew Pak Choy?
The obvious difference is their sizes. Siew pak choy is medium-sized between dai pak choy and baby siew pak choy. It has lighter green leaves compared to dai pak choy and green stems. Unlike dai pak choy, siew pak choy has the characteristic hourglass waist. Other than that, it is sweeter and tender than dai pak choy.