Pak Choi is a member of the cabbage family. The thick stems are crunchy and mild. The green leaves have a more pungent flavor, with the most pungent being at the leaf tips. I usually simply chop these into bite size pieces and cook it quickly over high heat with any other veggies that I have - sugar or snow peas, carrots, green onions. Intead of salt, I season with a drizzle of soy sauce toward the end.
Serve with brown rice.
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Gonna pick up some ginger tomorrow and then try this:
ReplyDeleteGinger and Garlic Pak Choi
Serves 4
1 small pak choi (bok choy)
½ inch fresh ginger root
2 cloves garlic
1 tablespoon sesame oil (or olive oil)
Method
Separate the pak choi leaves and cut off the chunky stalks.
Slice the stalks finely. Roughly chop the leaves.
Peel and grate the ginger. Peel and crush the garlic.
Heat the oil in a wok until almost smoking. Add the garlic and ginger. Cook for 1 minute, stirring often.
Add the pak choi stalks. Mix well. Cover and cook for 2 minutes.
Add the pak choi leaves. Stir and then cook for 1-2 minutes, until they are just wilted.