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Pak Choi

What to do with it!

Pak choi is an extremely versatile plant which is consumed boiled, sautéed, steamed, braised, stir-fried and in salads. It only takes a couple of minutes to cook. Whichever way you cook it, it is wonderful served with soy sauce and roasted nuts or seeds, or tahini, or garlic and butter.

 

Pak Choi Recipes

I think Pak Choi is one of those veg that can be considered on the whole, quite bland UNLESS it is cooked with lots of strong seasoning when it ends up tasting absolutely delicious!

We have some lovely local pak choi from Pillars of Hercules in Fife.
Here are some cooking ideas….
An easy way to separate the leaves is to cut a chunk off the bottom of the plant. Rinse and drain.
 
Simple stir-fried pak choi
 
Heat a little groundnut oil in a large wok or heavy pan over a medium heat and add some sesame oil for taste, a crushed clove of garlic, half a chopped fresh chili pepper, a good glug of nam pla fish sauce (if using) and pak choi. Toss until coated and clamp a pan lid over them. Reduce the heat and cook for around 5 minutes, tossing occasionally, just until the leaves have wilted (the stalks should be tender-crisp).
Add another dash of sesame oil and some salt for seasoning. Toss the leaves and serve immediately.
 
Stir-fried vegetables with cashews
Heat 2 tbsp oil in a wok or large pan. Add a small sliced onion and cook for a couple of minutes. Add the red pepper (sliced) and a handful of sliced mushrooms and cook for 3 minutes, stirring frequently. Add the pak choi and a crushed clove of garlic and mix well and cook for 2 more minutes. Finally, add 50-100g cashew nuts, mix and serve with a drizzle of soy, sesame oil or chili sauce if you like.
Hope you enjoy it!