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I'm growing for the first year some Pak Choi (Brassica rapa chinensis), an oriental green, that someway is similar to Swiss Chards.

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My few plants are really productive, and I'm harvesting many of these crunchy leaves, with the white and pink stem.
Pak choy can be stir-fried or added to soups.



Stir-fried Pak Choi

Ingredients
Serves two:
2 pak choi cups
1 green chili
1 scallion
1 tbsp sesame seeds
100g rice
soya sauce
peanut oil

Directions
Cut the pak choi into stripes, cut the scallion and the chili into stripes.
Stir-fry the vegetables in peanut oil for 10-15 minutes, until tender.
Meanwhile cook the rice in boiling salted water and drain it well.
Serve the stir-fried pak choi on rice, season with soya sauce and garnish with sesame seeds.

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A similar recipe:

Bok Choi and Nettle Omelette

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This goes to Laurie from Mediterranean Cooking in Alaska who's hosting this week's edition of Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.

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