Any recipes for Pak Choi?!
Pak choi recipes
Closely related to bok choi, this leafy green Chinese vegetable belongs to the cabbage family (though tastes nothing like cabbage!). It has long green, slightly ribbed leaf stalks and soft oval green leaves. The leaves and stems are best suited to brief stir-frying or steaming to retain their mild flavour. Occasionally you may be able to find baby pak choi which can be cooked whole.
Chicken with ginger and pak choi
* 4 chicken breasts, cut into slivers widthways
* 30 mls dark soy sauce
* 15 mls vegetable oil
* 8 bulb(s) pak choi, halved lengthways
* 200 gram(s) pack button chestnut mushrooms, halved
* 1 red chilli, deseeded and finely chopped
* 2.5cm/1in piece of fresh ginger, finely chopped 2 cloves garlic, finely chopped
* 220 gram(s) can water chestnuts, drained and halved horizontally
* 15 mls corn flour
* For the sauce
* 1?tsp sesame oil
* 15 mls rice vinegar
* 15 mls dark soy sauce
1. In a bowl, add chicken and soy sauce, and mix till combined. Put to one side. In a wok, heat oil and add pak choi, mushrooms, chilli, ginger and garlic. Cook on a medium heat for a few minutes, till vegetables begin to cook. Make sure you keep veg moving all the time. Add water chestnuts and stir.
2. Dip chicken pieces in corn flour to coat, then add to wok. Toss well for about 1 min, till chicken begins to cook, then add sesame oil, rice vinegar and soy sauce. Cook for about further 2 mins, stirring. Transfer to a bowl and serve with rice.
Winter Stir Fry
1 tablespoon sesame oil (or olive oil)
1 pak choi or ? green / white cabbage
100g winter spinach leaves or kale
1 tablespoon sweet chilli sauce
1 tablespoon peanut butter
1 tablespoon soy sauce or tamari
A little extra water, if the peanut butter is thick
Prepare The Ingredients
1. Peel the onion and chop it in half. Slice finely.
2. Scrub the carrot and grate it.
3. Wash the pak choi leaves and shred the leaves. Finely chop the chunkier stems.
4. Wash the spinach / kale and shred.
5. Break off the cauliflower florets and cut them into bite-sized pieces.
6. Peel the kohlrabi and cut into thin sticks.
7. Mix together the sauce ingredients.
Ready to cook!
# Heat the sesame (olive) oil in the wok.
# Cook the onion, pak choi stems, cauliflower and kohlrabi sticks. Cover the wok and cook for 2-3 minutes, until the kohlrabi is softening.
# Add the pak choi leaves, the spinach / kale and the carrot. Stir regularly. Cover and cook for a further 3 minutes.
# When the kohlrabi and cauliflower are cooked (these are the slowest), mix in the sauce. Cook for another 2 minutes, until all vegetables are tender.Serve immediately with noodles or rice. Serves 4
Ginger And Garlic Pak Choi
Pak choi goes really well with ginger and garlic – which are both so-called “superfoods” and immune system boosters. So this recipe is not only tasty, but good for you.
* 1 small pak choi (boy choy)
* ? inch fresh ginger root
* 2 cloves garlic
* 1 tablespoon sesame oil (or olive oil)
1. Separate the pak choi leaves and cut off the chunky stalks.
2. Slice the stalks finely. Roughly chop the leaves.
3. Peel and grate the ginger. Peel and crush the garlic.
4. Heat the oil in a wok until almost smoking. Add the garlic and ginger. Cook for 1 minute, stirring often.
5. Add the pak choi stalks. Mix well. Cover and cook for 2 minutes.
6. Add the pak choi leaves. Stir and then cook for 1-2 minutes, until they are just wilted.
Time From Cupboard-To-Table 10 minutes Serves 4
It works great in a stir fry