Recipes with Shanghai paksoy
A Chinese leafy vegetable like EAT ME Shanghai paksoy is an essential ingredient in many oriental stir-fries. But let vegetables take the starring role occasionally: grilled on the barbecue. Served with chicken breast, you will bring a taste of the orient to your table. And are you in for a smoothie with a difference? Shanghai paksoy and mango are a very surprising couple.
Remove the outer leaves of Shanghai paksoy. Then slice the leaves and wash them. To retain the taste and texture better, just briefly stir-fry the leaves
How to use Shanghai paksoy in the kitchen?
- In salads
The fresh leaves of Shanghai paksoy stay fresh for longer in the fridge.
Where does Shanghai paksoy come from?
China is the obvious answer. Well, they did originally. Today this leafy vegetable is grown in Europe, in countries such as the Netherlands and Spain. That is where you will find the growers of EAT ME Shanghai paksoy. They have to work fast! Seeds are sown that grow into plants that are ready to harvest after 3-4 weeks. At least, in summer. During winter with low light levels, it can take 3 months before growers can harvest the leaves.