Forget everything you know about supermarket veg—picking your own pak choi in the Netherlands is a crispy, satisfying adventure. You and your friends or family can wander the neat rows of a Dutch farm, eyeing the squat, glossy heads like little green treasures. The trick is to find leaves that are firm and vibrant, without any yellowing or wilting. Gently grab the base and give a clean, decisive pull—or use a knife if the stem is stubborn. There’s a real sense of victory as you toss each perfect bundle into your basket. And honestly, snapping the stems in the field just to hear that crunch? Therapeutic.
Once you get your haul home, the fun continues. Pak choi is a champ in the kitchen because it’s tender enough to stir-fry in minutes but sturdy enough to hold up in soups and stews. Here are two quick, delicious ways to use it:
Garlic & Ginger Stir-Fry: Separate the leaves from the white stems. Chop the stems into bite-sized pieces and slice the leaves coarsely. Heat a tablespoon of oil in a wok or large pan, add 3 minced garlic cloves and a thumb-sized piece of grated ginger, then toss in the stems first for 2 minutes. Add the leaves, 1 tablespoon soy sauce, and a splash of sesame oil. Cook for another minute until wilted but still bright. Serve over steamed rice or noodles.
Pak Choi & Mushroom Soup: Sauté 200g sliced mushrooms in butter until golden. Add 4 chopped pak choi (stems and leaves separated) and cook the stems for 2 minutes. Pour in 1 liter of vegetable broth and bring to a simmer. After 5 minutes, stir in the leaves, 1 tablespoon miso paste (dissolved in a bit of hot water), and a dash of soy sauce. Simmer for 2 more minutes. Finish with a swirl of cream or coconut milk.
And because this is a fruit or vegetable, here’s a cocktail to round things out—yes, pak choi in a drink! Its mild, slightly peppery note adds a fresh, unexpected twist.
The Green Dutchman Cocktail
- 2 large pak choi leaves (stems included)
- 60 ml gin
- 30 ml fresh lime juice
- 20 ml simple syrup (or honey syrup)
- Ice
- Soda water to top Muddle the pak choi leaves in a shaker to release their juices. Add gin, lime juice, simple syrup, and ice. Shake hard for 10 seconds. Double-strain into a highball glass filled with fresh ice. Top with soda water and give it a gentle stir. Garnish with a thin slice of pak choi stem or a lime wheel. It’s earthy, bright, and surprisingly refreshing. Cheers to your Dutch harvest!