Discuss Cooking - Cooking Forums

Discuss Cooking - Cooking Forums (http://www.discusscooking.com/forums/)
-   Vegetables (http://www.discusscooking.com/forums/f18/)
-   -   ISO pak choi recipe (http://www.discusscooking.com/forums/f18/iso-pak-choi-recipe-28378.html)

miniman 10-26-2006 04:25 PM

ISO pak choi recipe
 
Just got some pak choi for the first time. I am uncertain as to how to cook it. Any ideas?

miniman

boufa06 10-26-2006 06:20 PM

Pak Choi (in Cantonese) is the same as Bok Choy. Below is a simple and tasty recipe for you to try:

STIR FRIED BOK CHOY (CHINESE CABBAGE)

300gm Bok Choy
2 cloves garlic - chopped
A few slices of peeled ginger
3 tbsp. oil
1/2 tsp. salt or to taste) or abt 2 tbsps soya sauce
1/8 tsp. sugar )
Pepper
2 tsp. sesame oil (optional)

Wash Bok Choy well and cut into 1 inch pieces. Heat oil in frying pan until very hot, add garlic and ginger and stir for awhile. Quickly add Bok Choy and stir until slightly crunchy. Add salt and sugar/soya sauce and pepper and cook until cabbage softens. Add sesame oil if using, for a nutty aroma and remove from heat. Serves 2.

QSis 10-26-2006 09:02 PM

I just made a mess of bok choy this week and, IMO, outdid myself.

I cut off the ends, separated the leaves, threw them in the sink and filled the sink with water (the root ends are very dirty).

Carefully lifted the leaves out of the water, and roughly chopped them. Put them in a big pot, covered them with water, added a few teaspoons of beef bouillion, and an entire head of peeled garlic cloves. Simmer at least 20 minutes or until the thickest pieces are tender (I don't like al dente, but cook until desired doneness).

Drain well, add butter, salt, pepper and a teaspooon or two of sesame oil.

The boiled garlic cloves are mild, but delicious. The BEST bok choy I've made yet!

Lee

miniman 10-27-2006 12:35 AM

Thanks all for your recipes.

Miniman

goboenomo 10-27-2006 09:09 AM

Quote:

Originally Posted by miniman
Just got some pak choi for the first time. I am uncertain as to how to cook it. Any ideas?

miniman


We use Bok Choi in a stir fry pack at my work.
Along with carrots, broccoli, cauliflower, red peppers, green peppers, green onions, sweet peas (in the pods), red onions, yellow zucchini and celery.

All measured at 1 oz.
But obviously you can use as much as you want.

marmalady 10-27-2006 10:47 AM

Another great way to do them is a braise. Cut the whole thing lengthwise into halves. Heat a skillet, add a little oil, and place the bok choy cut side down; let it saute til it's a light brown on the cut side, then turn over, lower heat, and add a little chicken broth, soy, ginger and garlic. Let simmer for about 5 minutes, til the white 'bulby' part gets tender. Looks really pretty alongside a Chinese roast chicken!

lulu 10-27-2006 12:26 PM

If I am using it as a side I usually put it in a wok or frying pan with garlic. And thats it! I like it plain and steamed too, but I love all my veg plain and steamed.

miniman 10-27-2006 11:49 PM

In the end, I cooked up a chopped onion and two rashers of bacon with 2 tbs orange and rosemary sauce (from a bottle I had been given). I then stirfried the pak cho (having cut it up as suggested) with the onion and bacon sauce. It was delicios and went down well with the family.

Thanks to all. I think I might try the braised idea another time.i

akwx 10-28-2006 09:21 AM

Quote:

Originally Posted by boufa06
Pak Choi (in Cantonese) is the same as Bok Choy. Below is a simple and tasty recipe for you to try:

STIR FRIED BOK CHOY (CHINESE CABBAGE)

300gm Bok Choy
2 cloves garlic - chopped
A few slices of peeled ginger
3 tbsp. oil
1/2 tsp. salt or to taste) or abt 2 tbsps soya sauce
1/8 tsp. sugar )
Pepper
2 tsp. sesame oil (optional)

Wash Bok Choy well and cut into 1 inch pieces. Heat oil in frying pan until very hot, add garlic and ginger and stir for awhile. Quickly add Bok Choy and stir until slightly crunchy. Add salt and sugar/soya sauce and pepper and cook until cabbage softens. Add sesame oil if using, for a nutty aroma and remove from heat. Serves 2.

Experience reminds me of the same mistake that have been my own practice for years. Recently, while being the dinner-guest at a friend's house, after a super-tasty serving of stir-fry bok-choy with loads of garlic. He'd proudly shared the key to his success: to dry-toast the garlic until slightly brown in medium heat, prior to adding in the oil for the stir-fry. Heat is subsequently turn up, along with all of the other ingredients.

akwx


All times are GMT -5. The time now is 11:37 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.