Long time no see!
Let’s start this new beginning with something fresh, simple, healthy, delicious and easy to prepare.
Pak Choi belongs to the Cabbage family and has many different names; bok choy, horse’s ear, Chinese celery cabbage, white mustard cabbage, Vietnamese cabbage, pe-tsai and so on… you get the idea. Everyone is in love with it 🙂
….for a good reason as it is very low in calories and a great source of various minerals, vitamins and anti-oxidants.
So next time you are in the supermarket and in need of some fresh greens think of this little hero.
All you will need for this simple side dish is:
- pak choi
- olive oil
- soy sauce
First things first! Clean the leaves, cut the ginger into cubes, and cut two garlic cloves into tiny cubes
Info: not everyone likes to eat/chew on ginger (including me), if this is also your case, make sure to cut it into big enough pieces in order to make it easier to take them out later on
With a little bit of heated olive oil quickly add the giner and the garlic for about 1-2 minutes. Then proceed and add the honey and soy sauce. On medium heat let it bubble for 1-2 minutes (depending on your stove, your time is definitely over when you see the garlic getting tooo dark/burned… it should not burn!)
Lastly, add the pak choi and stir it. Make sure each leaf is coated with the ginger/soy/honey sauce.
There are two possibilities for you now: either you are a crunchy veggie person or a soft veggie person
Version 1: you can stir-fry it for another 2 minutes which will leave it crunchy
Version 2: you can steam them for about 5 minutes which will make them a much softer… well steamed version 🙂
Add a pinch of salt…
…And ready is your side dish! It is lactose free and dairy free. You can eat it with pretty much anything pasta, rice or some meat/fish. The choice is yours!
- 2 baby pak choi
- ginger (about the size of a walnut)
- 2 garlic cloves
- 2 tsp olive oil
- 2 tsp soy sauce
- 2 tsp honey
- pinch of salt
- cut the ginger into medium sized cubes
- cut the garlic small
- wash the pak choi leaves
- heat olive oil and add ginger and garlic, let it fry for about 1 minute until golden/transparent
- add the honey and soy sauce and cook on medium heat for another 1-2 minutes (if the garlic gets too fast too dark continue before)
- add the pak choi and either stir fry it for 2 minutes (if you like it crunchy) or steam it for about 5 minutes.
- add a pinch of salt
- Serve your side dish of pak choi directly warm.