Journey Forth

5 July, 2008

Pak Choi

Filed under: Family,Food,Life,Random,The Good Life,Thoughts,Vegetable — by Karen @ 7:41 am

This Southern Chinese vegetable is becoming more commonplace in the UK now. The leaves are soft and succulent, with crunchy white or green stalks and young sweet flavoured flower shoots. Its slight mustard flavour makes it a useful addition to stir-fries, soups, noodle and meat dishes, and salads, if the young leaves are used. Pak Choi is a great source of calcium.

A great way of serving Pak Choi is:Chinese Style Pak Choi

2 heads of pak choi
2 tablespoon olive oil
½ glass red wine
1 tsp red wine vinegar
2 spring onions, trimmed
1 red pepper, sliced
2 tablespoon olive oil
1 wedge of lemon
handful of coriander
1 teaspoon sugar
1. Braise the pak choi in the oil, wine and vinegar for 6-8 minutes, turning occasionally.
2. Blanch the spring onions in boiling water for one minute to soften.
3. Wrap the spring onions around the pak choi.
4. In a pan, heat the oil and sauté the pepper slices for 3-4 minutes.
5. Add the lemon wedge, coriander and sugar.
6. Season and serve with the pak choi and sauce it was braised in.  
Preparation time less than 30 mins
Cooking time less than 10 mins 
Recipe by Phil Vickery from Read Steady Cook

1 Comment »

  1. I have just tried the recipe for pak choi – delicious!!!

    Can’t wait for your next recipe using unusual ingredients.

    Do you have a recipe using tamarillo (more commonly known as tree tomotoes) or even the maranon?

    Kind regards


    Comment by MELINDA BANNERS — 8 July, 2008 @ 6:29 pm |Reply

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