Recipe: Stir-fried Pak Choi
Vegetable recipes with herbs
December 07, 2009
I'm growing for the first year some Pak Choi (Brassica rapa chinensis), an oriental green, that someway is similar to Swiss Chards.
My few plants are really productive, and I'm harvesting many of these crunchy leaves, with the white and pink stem.
Pak choy can be stir-fried or added to soups.
Stir-fried Pak Choi
2 pak choi cups
1 green chili
1 tbsp sesame seeds
Cut the pak choi into stripes, cut the scallion and the chili into stripes.
Stir-fry the vegetables in peanut oil for 10-15 minutes, until tender.
Meanwhile cook the rice in boiling salted water and drain it well.
Serve the stir-fried pak choi on rice, season with soya sauce and garnish with sesame seeds.
A similar recipe:
Bok Choi and Nettle Omelette
This goes to Laurie from Mediterranean Cooking in Alaska who's hosting this week's edition of Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.