Here is a quick and simple recipes using Pak Choi. Pak Choi is a mild tasting Chinese green. I have posted a blog on how to grow and harvest it here Growing and harvesting Pak choi There are easily found in supermarkets and Asian grocers here in London. If you go to asian/ chinese grocers the pakc hoi are available in different varieties. Some come in white and some in green stems.

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I find that the the pak choi variety in white stem are a more juicier as the stem are much more thicker than the green variety ones. There is also tatsoi which is another variety of pak choi. Alternatively you can use ordinary leafy greens, it will be a bit more tough in stems and leaves. So do use young stem if possible. There are other types of chinese greens that you can use instead for the below recipe chinese ‘choy sum’.

Nowadays pak choi are easily available to buy from any supermarkets here in the UK. So it is not necessary to go all the way to the chinese grocers just to buy pak choi.  I get my weekly shopping done on Waitrose as they provide great customer service and the food is always fresh. It just saves me lugging a load of shopping from the supermarket going up the slope.

Recipes using pak choi

I am using my homegrown Pak Choi the leaves are quite young and tender compare to the ones you get from the shop. Therefore it will need less cooking time. They are good clear chicken broth or soup noodles. Recipe here Chicken noodle soup
Also in salads as leaves are young and tender. Recipe here pak choi and gem lettuce salad

Another quick recipe (‘yau choy’)

Pak Choi with oyster sauce

100 grms Pak Choi (2-3 persons) wash and slice into 3cm thickness

1 teaspoon oyster sauce

One teaspoon sesame oil

1 teaspoon fried onions (home made or ready made)

Cooking

Just blanch the Pak Choi in a pot of hot water just for a 3 minutes. Depends on how tender you want them. Take them out plunge them in cold water to stop further cook and keep its crunch. Once it’s been plunge it does make it cold to eat. Another idea is not to put them in cold water. However it would not be  crunchy though.

It is possible to cook them on a steamer which is put in a rice cooker. Then drizzle with a bit of sesame oil, oyster sauce.

If there is any fried onions around sprinkle with a bit of them on top. This is a very common home cook and restaurant vegetable side dish recipe. A chinese cantonese dish my mum used to cook them a lot.

I will posting more ways to cook pak choi so keep an look out for more recipes to come. All the best to your cooking and thank you for stopping by.