Chinese cabbage, particularly pak choi, stir-fried in an oriental style, a delicious and easy vegetable to prepare with quick cooking, but also great raw to enrich our winter salads. For cooking, I thought of something quick in the pan, as is usually done in Calabria for the many stewed vegetables, from turnip tops to chicory. Garlic oil and chili are the base in every recipe, but to make the dish more oriental, even though we comfortably remain 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: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Oriental Stir-Fried Pak Choi
- 1.3 lbs pak choi cabbage (4-5 small plants)
- 2 tbsps extra virgin olive oil
- 1/2 chili pepper
- 3 tbsps soy sauce
- 1 tsp teriyaki sauce
- to taste salt
- 1/4 cup water
- 1 tbsp sesame seeds
Tools for Preparing Oriental Stir-Fried Pak Choi
- 1 Bowl
- 1 Colander
- 1 Pan
- 1 Ladle
- 1 Knife
Steps to Prepare Oriental Stir-Fried Pak Choi
First, clean the vegetables. I removed the outer leaves one by one so that I could wash the cabbage thoroughly, leaf by leaf, under running water, while the heart can be left whole.
After washing the cabbage, we cut it into pieces, as is usually done for chard.
In a pan, we put finely chopped garlic and half a chopped chili pepper, with 2 tablespoons of oil and the cabbage. Bring to the heat, start to sauté, adding very little salt. Cover and let it wilt 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 toast them quickly in a small pan over low heat.
