What veg is as nice as pak choi?

[Bren In Pots]

We had a stir fry on Thursday and I added some broad bean tops I'd picked off earlier.

[Tomatoking]

We've just had a stir fry tonight with pak choi in it which was wonderful, but before we had this in the garden, I often used spinach in the stir fry as well, but can be used for so many other things as well.

Mrs TK

[HayleyB]

Cavolo nero butter fried, just like chinese seaweed ummm actually that's what chinese seaweed is.

[Rossa]

Try chard which is similar or spinach beet which is not the same as the leaf variety. All look similar to pak choi in the sense that they have a central stem with leaf on top.

I'm growing some rainbow chard called bright lights which has yellow, green or red stems. Looks pretty if nothing else.

[Hilary B]

Try chard which is similar or spinach beet which is not the same as the leaf variety. All look similar to pak choi in the sense that they have a central stem with leaf on top.

I'm growing some rainbow chard called bright lights which has yellow, green or red stems. Looks pretty if nothing else.

Chard, spinach beet etc look vaguely like Pak Choi, but would they taste even vaguely similar? It's quite a while since I tasted any of those things, but my impression is that they are simply very different!

[Rossa]

Chard, spinach beet etc look vaguely like Pak Choi, but would they taste even vaguely similar? It's quite a while since I tasted any of those things, but my impression is that they are simply very different!

Raw they are probably different i.e. in a salad but stir fried? I would have thought they would all taste similar when using soy sauce. It's the salt in the sauce that brings out the flavour unless you drown it.

And VJay doesn't say what oil he used to stir fry the pak choi. I use groundnut but usually add garlic, ginger and chilli.

[VJay]

Oil was Tesco's extra virgin, its all I use. No real need to use salt when adding soya sauce. Pak choi seems to taste better if you let it brown slightly when stir-frying.

Looking forward to trying some of the suggestions in this thread.

[Hilary B]

Pak Choi is a mild-tasting brassica (I could tell by the flower buds on the ones that bolted)
Chard etc are of a totally different family, so I can't see any reason they would taste similar, any more than runner beans do! Spring cabbage is going to be closer.
I don't drown the taste of the veg when I stir fry, and the saltiness of soy sauce (or just plain salt) enhances the flavour the food has (I think it stimulates the way you taste, so the same taste seems stronger). If you smothered it in blackbean sauc, all you would taste is the blackbean, but that would be the same for just about any veg!