Pan-fried pak choi, also known as Chinese cabbage, with garlic, oil, and chili pepper, is an Italian recipe for a somewhat unusual vegetable, which is not always available but is also grown in Italy during the autumn season. When I find it, I always bring it home; it’s delicious, cooks quickly as it is very tender, and its taste is delightful; it’s not bitter but rather sweet, which makes it even more appreciated. Cooked directly in the pan without the need to blanch it, it’s a truly enjoyable side dish, great even for stuffing a rustic pizza. It can be prepared in a thousand variations, but today I wanted to prepare it simply by braising it in the pan, as we do here in the south with many local vegetables. Try it; it’s exquisite.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pak Choi without Blanching
- 4 heads pak choi
- 1 tbsp extra virgin olive oil
- 1 clove garlic
- 1 chili pepper
- to taste salt
- 1/2 cup water
Tools to Prepare Pan-Fried Pak Choi
- 1 Pan
- 1 Knife
- 1 Colander
- 1 Cooking spatula
Steps to Prepare Pan-Fried Pak Choi
Wash each leaf of the pak choi. Then, using a knife, cut it into pieces; if preferred, it can be cooked simply cut in half.
In a pan, add a little oil and chili pepper, leaving it whole if you want it less spicy, or chop it for a more intense flavor. Also add one cleaned and crushed or finely chopped garlic clove for more flavor, then add the washed and chopped vegetables.
Add a pinch of salt and a little water, cover, and cook it.
In a few minutes, the vegetable dish will be ready, just stir it during the first minutes of cooking. In 10 minutes, it will be well cooked; if there is still water in the pan, let it evaporate over a higher flame without the lid for the last minutes.
When the vegetables are dry and well-cooked, you can serve them. Great paired with any main dish, be it meat, fish, eggs, or cheese.
