Pak-choi in soy sauce is a light, delicately flavored side dish with an oriental style, perfect to accompany chicken, meat, and fish. Pak-choi or bok-choy, also called Chinese cabbage, has a delicate flavor and pleasant aroma, and is considered a true superfood. Native to China, it belongs to the cruciferous family of the Brassica genus, and is rich in vitamins A and C, polyphenols, antioxidants, and carotenes, and is also low-calorie. Used in Asian cuisine, it is a great ingredient for soups, stir-fries, but also raw. Pak-choi is also easy to grow, as it does not require special care except avoiding water stagnation.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Chinese
- Seasonality: Fall, Winter
Ingredients
- 4 heads pak choi
- 4 tbsps soy sauce (gluten-free)
- 2 tbsps 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 hard outer part of the pak choi, then cut it in half lengthwise and wash it well under running water.
Chop the garlic and put it in the wok with the chili, grated ginger and oil. Heat and after a few minutes add the pak choi.
Close with a lid and cook on high heat for 10 minutes.
Lower the heat and continue cooking for another 10 minutes.
Remove the lid, add the sesame seeds and deglaze with soy sauce, if necessary adjust the salt.
Serve hot.
Tips
It can be stored cooked in the refrigerator for 2 days.
It can be stored cooked in the refrigerator for 2 days.
It can be stored cooked in the refrigerator for 2 days.
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