Pak Choy / Bak Choy
Pak Choy, also know as "Shanghai pak choi", has spoon shaped dark green leaves and green stalks. The stems are juicy and taste faintly of cabbage but are sweet and sharp whilst the flavour of the leaves is more gentle. It is high in vitamin A, vitamin C, beta-carotene, calcium and dietary fibre.
Storage & General Use: To store, place unwashed in a perforated plastic bag or wrap loosely in a brown paper bag. Refrigerate in crisper drawer for only one or two days as this vegetable is best used promptly after purchase.
Excellent for stir fries, soups and raw in salads. Wash thoroughly to remove any sandy grit and drain well before use.
Salad: Mix together olive oil, white vinegar, sugar and soy sauce. Combine sliced pak choy, chopped spring onions, toasted slivered almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.
Boiled: Cook stems in salted water for 4 minutes and leaves for 2-3 minutes. Or try this: Cut the pak choy lengthwise then place in a pan with 125ml water. Toss gently over a high temperature for 2-3 minutes until the stems are tender. Cooking time will vary with the size of this vegetable. When ready the water in the pan will almost have evaporated. Add olive oil, finely chopped chilli, honey, soy sauce and chilli sauce. Simply heat through for 30 seconds then serve.
Steamed: Allow pieces to steam for about 6 minutes, or until tender-crisp.
Sautéed: Sauté the stalks over high heat for about 6 minutes and the leaves for about 3 minutes, until stalks are tender-crisp and leaves are just wilted.