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

  1. slice across
  2. 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)
  3. stir fry the sliced stems in sesame oil (add a few sesame seeds if you have any to hand) for about a minute
  4. add the sliced green leaves, stir fry for another minute
  5. 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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