Pak choi is a most useful vegetable.
It’s available all year round so you can plan it in without wondering if will be stocked or not.
It’s not expensive.
It is super-easy and quick to cook.
And it adds a slightly exotic Chinese aura to whatever food it accompanies – that’s one of the reasons I paired it with this month’s duck and soy sauce recipe.
It keeps its crisp texture and shape and it has a delicate taste – not as aggressive as cabbage.
But it will only keep a few days in the fridge.
This is what you have to do for the stir-fry method for pak choi:
Method for stir-frying pak choi
- slice across
- divide the green leaves from the white stems – unless you are lucky enough to have found some miniature Pak Choi in which case they can be cooked whole (perhaps cut them vertically in half)
- stir fry the sliced stems in sesame oil (add a few sesame seeds if you have any to hand) for about a minute
- add the sliced green leaves, stir fry for another minute
- shake over some good quality soy sauce.
For a slightly more intriguing recipe try stir frying it with purple sprouting, peanuts, and mange tout.
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