Stir-Fried Pak Choi
Pak choi ( british English ) or Bok Choy ( American English ) is a type of boodle that originated in China. This stir-fried pak choi recipe shows you how to cook it very cursorily in a wok, using very simple asian ingredients .
This cup of tea is a bang-up accompaniment to any Asian-style cup of tea and is broad of healthy k nutrients. I will use the terms Pak choi and Bok Choy to refer to the lapp thing in this post .
Pak Choi Preparation
Pak choi is very easy to prepare. Just remove any excess beginning from the stem turn, so that the cabbage is still held together.
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then slice it lengthways in half, or even in quarters. I find the latter worked well as I used about 3/4 of a pak choi per person when I served up .
You should wash the boodle thoroughly after slicing it in case there are any insects hidden away in between the leaves .
But very you should was all vegetables truly before using if you do not know where they have come from, fair to be on the safe slope .
Types of Bok Choy
There are respective different types of pak choi. I have used ‘ Shanghai bok choy ’ in these photos which was grown in Ireland. Due to the prevalence of taiwanese restaurants worldwide these days this vegetable is now more readily available, and grown in more locations .
The root of this Shanghai pak choi are greener than the traditional egg white male child choy, which has whiter stems and dark green leaves .
The Shanghai bok choy, that I used in these photos, can get a bite greasy if overcooked, as it is not adenine crisp as the white bok choy, which is why I do not cook it for excessively long, and why I use the wok .
How to cook Pak Choi
I think cooking pak choi in the wok, sauteed pak choi, is the best room to cook it as it gives better control over the crunchiness. It besides allows you to add taste to the dish by adding assorted ingredients to make it more interest .
You can of path besides have steamed pak choi, boiled pak choi or even roasted pak choi, but this is not adenine concern as a recipe infused with garlic, ginger and asian soy sauces .
I hope you enjoy trying this recipe. If you do try it please let me know how you get on in the comments section below .
How to make stir-fried Pak Choi in the wok
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Stir-Fried Pak Choi
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This easy and quick side cup of tea is a great accompaniment to any stir-fried asian attic dish .
- 2 pak choi
- 2 garlic cloves, minced
- 1 tsp dried chilli flakes
- 2 cm fresh ginger, finely chopped
- 1 tbsp oyster sauce
- 2 tbsp Premium dark Soy sauce
- 1 tbsp Sesame oil
- Remove any excess butt from the pak choi, being careful that the cabbage does not fall apart. Then slice the pak choi lengthways in half, or quarters, depending on size. Then wash the pak choi under a cold water tap, and shake dry.
- Add the sesame oil, soy sauce, oyster sauce, garlic, ginger and pepper flakes to a wok and mix well.
- Then add the pak choi to the wok and heat gently for 5-10 minutes or until the pak choi has reached the level of cookedness that you want (we like it a bit crunchy). Make sure the leaves are all well covered with the delicious sauce.
- Serve up hot.
The chili flakes add a snatch of spiciness to the cup of tea. Feel spare to leave them out if you prefer .
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Amount Per Serving:
This nutrition data was automatically calculated by Nutritionix, but may not be 100 % accurate .
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