Pak-choi in soy sauce is an oriental-style side dish, light and delicately flavored, which goes well with chicken, meat, and fish. The pak-choi or bok-choy, also known as Chinese cabbage, with its delicate flavor and pleasant aroma, is considered a true superfood. Originally from 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 in calories. Used in Asian cuisine, it is a great ingredient for soups, stir-fried, but also raw. Pak-choi is also easy to grow because it requires little care except to avoid waterlogging.
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- Difficulty: Very Easy
- Cost: Cheap
- 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 put it in the wok with the chili powder, 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 cook for another 10 minutes.
Remove the lid, add the sesame seeds, and deglaze with the soy sauce, if necessary adjust the salt.
Serve hot.
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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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