Pak-choi in Soy Sauce is a light, delicately flavored side dish with an oriental style that pairs well with chicken, meat, and even fish. Pak-choi, also known as bok-choy or Chinese cabbage, with its delicate flavor and pleasant aroma, is considered a true superfood. Native to China, it belongs to the cruciferous family of the Brassica genus, rich in vitamins A and C, polyphenols, antioxidants, and carotenoids, and is also low in calories. Used in Asian cuisine, it is a great ingredient for soups, stir-fries, and even raw. Pak-choi is also easy to grow, as it does not require special care except avoiding water stagnation.
Discover other oriental recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Chinese
- Seasonality: Autumn, Winter
Ingredients
- 4 heads pak choi
- 4 tablespoons soy sauce (gluten-free)
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- 1 pinch chili powder
- sesame seeds
- to taste fresh ginger
Tools
- 1 Knife
- 1 Grater
- 1 Wok
- 1 Lid
Steps
Remove the tough outer part of the pak-choi, then cut it in half lengthwise and wash it well under running water.
Chop the garlic and place it in the wok with the chili, grated ginger, and oil. Heat and after a few minutes add the pak-choi.
Cover with a lid and cook over high heat for 10 minutes.
Lower the heat and continue to cook for another 10 minutes.
Remove the lid, add the sesame seeds, and deglaze with soy sauce, adjusting salt if necessary.
Serve hot.
Tips
It keeps cooked in the refrigerator for 2 days.
It keeps cooked in the refrigerator for 2 days.
It keeps cooked in the refrigerator for 2 days.
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