Stir-Fried Pak Choi

Stir-Fried Poi Choi
Source: Wikipedia
Pak Choi (also known as pok choi or Peking cabbage) is a Chinese cabbage.It's commonly used in stir fry and spring rolls.Pak choi originally comes from China, but has become popular in European food, particularly in the UK, with the increase in popularity of Chinese cooking.It's relatively easy to grow and is high in vitamin C, beta carotene, folic acid and calcium, as well as many essential minerals.

Serving Size: 4

1/2 lb Pak Choi
1 medium yellow onion chopped
1tbsp minced garlic
1tbsp chillie flask
1tsp dark soy sauce
1/2tsp light soy sauce
1tbsp sesame oil
salt and pepper to taste

Preparation Methods:
Trim the bottoms of the pak choi to separate the stalks. Discard the bottoms. In a large bowl filled with cold water, gently wash the pak choi in several changes of water until thoroughly cleaned. Sand and grit will settle in the bottom of the bowl and keep aside.Infuse 1tbsp of olive with crushed chille flask in a non-stick pan followed chopped onions and mince garlic. Once the onions turn brown add the pak choi with dark and light soy sauce. Once the pak choi are tender adjust the level of salt to ensure the taste is right. Remove and transfer to a platter and drizzle the sesame oil over it and sprinkle some pepper if you desire..


Vikis Kitchen said…
Bok choy stir fry is a nice idea. I must try this. Yummy.
Vikis Kitchen said…
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hey I always visit ur blog..recently I went tru ur entire recipes in ur blog at night after my kids went to bed dear..
gtyuk said…
Bok Choy stir fry looks delicious!

I've used them only in soups, never tried stir-frying! sounds easy, quick and yummy.