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Pak Choy - Shanghai Single
Asian greens have been in New Zealand since the Chinese first settled here in the late 1800s. There are hundreds of varieties, but some are not readily available in the mainstreammarket. Shanghai pak choy has thick, green stems and similar leaves to white bok choy, but is smaller in size. Best forquick cooking methods such as steaming and stir frying. A good source of folate and vitamin K, vitamin A, vitamin B6 vitamin C, and potassium.
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