Paksoy is a long cabbage with green leaves and white to light green sheet steals. The vegetable is native to China. Paksoy stems are juicy and taste faintly of cabbage. The vegetable is sweet and sharp. The leaves have a more gentle flavour.
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Paksoy is available from Holland and Spain.
Beta carotene, Calcium, Fiber, Folate, Iron and Vitamin A and C.
Mini Paksoy is the mini version of the ordinary paksoy. This variety has small dark- to lightgreen leaves. The base varies from being white to light green. Mini paksoy is crispy and has a mild flavour.View Mini paksoy
Paksoy Shanghai is a smaller version of Paksoy, but has a firmer and stronger crop and taste. This variant has light green leaves and stems. The taste of this variant is somewhat like Chinese cabbage, but more spicy.View Shanghai paksoy
To prepare Paksoy, remove the outer leaves. Paksoy may be eaten raw, steamed, stir-fried, or boiled. If stir-frying, chop leaves and add them to the wok at the last minute. If you choose to cook Paksoy , be sure not to overcook it or the flavor will be destroyed.Consumption
The leaves of the paksoy is the part, which are commonly consumed. The vegetables can be boiled, steamed, or add to a stir court. Paksoy is also popular in salads.When to eat
Look for leaves that are fresh and crispy. Avoid yellow or wilted leaves or the ones with brown spots. Keep the vegetable refrigerated, and consume within a few days.
Did you know?
- Paksoy is sometimes written as Paksoi.
- ‘Soy’ means vegetable in Chinese.
- Paksoy is also known as Snow cabbage or Chinese cabbage.