Chinese cabbage, specifically pak choi, stir-fried in an oriental style, a delicious and easy-to-prepare vegetable with quick cooking, but also great to eat raw, perhaps to enrich our winter salads. For cooking, I thought of something quick in the pan, just as is customarily done in Calabria for many braised vegetables, such as turnip greens and chicory. Garlic, oil, and chili pepper are the base of every recipe, but to make the dish more oriental, even if we comfortably stay at home to enjoy a delicious vegetable dish, with soy sauce, sesame seeds, and teriyaki sauce, which I particularly love.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Preparing Oriental Stir-Fried Pak Choi
- 1.3 lbs pak choi cabbage (4-5 plants)
- 2 tablespoons extra virgin olive oil
- 1/2 chili pepper
- 3 tablespoons soy sauce
- 1 teaspoon teriyaki sauce
- to taste salt
- 1/2 cup water
- 1 tablespoon sesame seeds
Tools for Preparing Oriental Stir-Fried Pak Choi
- 1 Bowl
- 1 Colander
- 1 Pan
- 1 Ladle
- 1 Knife
Steps for Preparing Oriental Stir-Fried Pak Choi
First, we clean the vegetable. I removed the outer leaves one by one to wash the cabbage carefully leaf by leaf under running water; we can leave the heart whole.
After washing the cabbage, we cut it into pieces, just as one usually does for Swiss chard.
In a pan, we put finely chopped garlic and half a chopped chili pepper, with 2 tablespoons of oil and the cabbage. We bring it to the heat, start browning by adding very little salt. Cover and let it wither a bit; if necessary, add a little water and continue cooking.
When the cabbage is cooked, after about ten minutes, let it dry without a lid, add the soy sauce, and finally the teriyaki sauce. We add the sesame seeds with the heat off, but first, we quickly toast them in a small pan over low heat.
