RJ Cherry & Son

Local Northern Irish producers of Pak Choi and Seed potatoes

Local County Antrim Pak Choi
in Thai Style Stir Fry

The speed with which pak choi can be cooked combined with its wonderful crunchy texture makes any stir fry special. Stir frying just takes minutes and is healthier cooking.


  • 4- 6 heads Carnlea Park Choy - cut into chunks
  • 1 tbsp olive oil
  • 2 potatoes - lightly steamed and sliced finely
  • 4 spring onions - 1 inch strips
  • 1 lime zest and juice
  • 1 dsp rice vinegar
  • 1 red onion - sliced
  • 1 clove garlic - chopped
  • 150g/6ozs large king prawns
  • 4 dsp water

Optional Ingredients

The flavour of this dish can vary by the addition of 2 dsp rice wine vinegar, plum sauce, oyster sauce, soy sauce. Choose any one to vary the flavour.

serves :
prep time :
10 mins
cooking time :


To prepare the Shanghai Pak Choy, wash well just before using. Pat dry, cut a fine slice from the base then cut into large 1- 1½ inch chunks both the white stem and the vivid green leaves.

Prepare the other ingredients

Slice the onion. Chop the spring onion into 1 inch strips. Grate zest from the lime and squeeze the juice. Wash and slice the potatoes and gently steam for 2- 3 minutes then pat dry. Peel and chop the garlic Heat the oil in a wok or large frying pan, add the garlic and red onion and cook over a medium temperature for 2- 3 minutes. Next add the potato slices, prawns if being used (or simply leave out for a great vegetarian dish) spring onions and Shanghai Pak Choy. Cook over a high temperature for 1 minute then add 4 dsp water, zest and juice of 1 lime and rice vinegar. Stir well to combine all ingredients and serve hot, garnished with finely shredded uncooked pak choy.