Pak Choi is a very versatile Chinese vegetable in the kitchen and can be used in soups, stews, and to enhance pasta dishes, both dry and in broth. Pak Choi or Bok Choy is also commonly used as a side dish, often served in bowls called hot bowls because it is served on a still sizzling plate and is also very spicy.
Today we will see how to make Chinese Pak Choi in my very quick and super tasty version.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Chinese
- Seasonality: All seasons
Ingredients
- 4 bunches pak choi
- 2 hot peppers (Optional)
- 1 drizzle extra virgin olive oil
- 1 clove garlic
- 2 tablespoons fish sauce
- to taste sesame seeds
Tools to use
- 1 Non-stick Pan
- 1 Cutting Board
- 1 Knife
Steps
To make Chinese Pak Choi, first cut the vegetables in half and after cutting and removing the toughest central part, wash them thoroughly with cold water.
Then, I prepared a sauté with extra virgin olive oil, hot pepper, crushed garlic and sautéed for a few seconds just to flavor the oil.
Now I add the Chinese Pak Choi already washed and dried well, cook it together with the sauté for 5 minutes over low heat, turning it often.
Then I added the fish sauce to flavor everything, but if you don’t like it or can’t find it in your area, you can use any other liquid like soy sauce, white wine, beer, broth, or even water!
In short, whatever you prefer.
Finally, cook the Chinese Pak Choi over high heat for a few minutes, tossing the vegetables in the pan to flavor them with the sauce we created with all the ingredients.
Finally, at the end of cooking and after plating, add sesame seeds to taste if desired.
Bon appetit from Dadcook!
