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and their zest can be infused into oils
this aromatic salad leaf is savoured for its unique taste - a hot pungent
Boil steam
There are three main cooking methods for pak choi - Stir-fry (2 mins)
Open the flower and remove the pollen covered stigma or Stammen
Thai kailaan Weight:250 g and their zest can beThai Kailaan Also called Chinese Kale. Blanch in hot water followed by a soak in cold water to retain the colour.
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