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Upright, spoon-shaped, reddish purple leaves with bright green stalks. Tasty and tender. Sauté for stir-fry, or add to salads
Pak choi has sweet, mustard-like, mild flavor and crunchy texture.
Sweeter than Broccoli with a peppery edge. Eat stem and all. Stir fry or blanch in hot water followed by a soak in cold water to retain the colour.
Gailon is best served blanched or stir fried and topped with a mixture of oyster sauce, sugar and fried garlic or shallots.