Easy Garlic Pak Choi recipe
This garlic pak choi takes just 10 minutes to prepare and is great as a side dish.
To prepare this nutritious pak choi, all you need is pak choi, garlic, and oil. It couldn’t be simpler!
Contents
- What Is Pak Choi?
- What Does Pak Choi Taste Like?
- Ingredients You’ll Need
- How to Make Garlic Pak Choi
- Tips and Tricks
- How Do You Prepare Pak Choi?
- What Part Of A Pak Choi Do You Eat?
- Can I Eat Pak Choi Raw?
- Garlic Pak Choi Stir Fry Recipe
- FAQs
- What do you do with pak choi?
- What is the difference between bok choy and pak choi?
- What part of pak choi do you eat?
- Do you eat the white bit of pak choi?
- Can you eat the white part of pak choi?
- How do you make pak choi less bitter?
- What is the best way to use bok choy?
- Should I soak bok choy before cooking?
- How long does it take to cook pak choi?
What Is Pak Choi?
Pak choi, commonly known as bok choy, is a variety of Chinese cabbage. It features deep green leaves and short stalks that vary from white to light green in hue. Even when cooked, pak choi retains its crispness. It may be found in a variety of cuisines, including stir fries and soups. Pak choi is one of our favorite vegetables since it is low in calories and carbohydrates while being abundant in minerals including iron, calcium, magnesium, and vitamins A, C, and K.
What Does Pak Choi Taste Like?
Pak choi has a mild taste that is similar to cabbage and spinach. Young pak choi leaves have a mild taste and may be used in salads. Pak choi that has matured takes on a mustardy taste and is great steamed or sautéed.
Ingredients You’ll Need
- pak choi
- vegetable oil
- garlic
- salt to taste
(Note: Full recipe is at the bottom of the post)
How to Make Garlic Pak Choi
- Using cool running water, rinse the pak choi. Set aside the pak choi after patting it dry with paper towels.
- Heat a wok or a big pan over high heat. Mix with the oil and chopped garlic. Turn the heat down to medium.
- Cook the garlic until it begins to crackle. Take cautious not to burn it.
- Increase the heat to high and add the pak choi. Stir-fry for 5 to 8 minutes, or until the green leaves begin to droop and the white stalks soften. Serve immediately after seasoning with salt.
Tips and Tricks
- Baby pak choi is tenderer and has a milder flavor.
- Trim thick stems and, if desired, chop into smaller pieces.
- To prevent the garlic from burning, add the minced garlic to the pan while the oil is still cool. The oil will gradually soak up the garlic taste as it heats up, and the garlic will be properly cooked without burning.
How Do You Prepare Pak Choi?
Pak choi is simple to make and cooks fast. Before steaming, blanching, or stir-frying, thoroughly wash it. Fresh salads and coleslaws may benefit from the addition of chopped young pak choi. Blanch the pak choi for one minute in boiling salted water before immediately placing it in a dish of ice-cold water. Take the fish out of the water and wipe dry with paper towels. Keep aside until ready to use.
What Part Of A Pak Choi Do You Eat?
The whole plant of pak choi is edible. You should remove the base since it is usually pretty tough.
Can I Eat Pak Choi Raw?
Yes, you can eat pak choi uncooked. Slice it into thin slices and use it to top salads, coleslaw, and soups.
Garlic Pak Choi Stir Fry Recipe
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Ingredients
- 1poundpak choirinsed
- 1tablespoonvegetable oil
- 4clovesgarlicminced
- Salt to taste
Instructions
- Using cool running water, rinse the pak choi. Separate the leaves if using standard pak choi. If using baby pak choi, keep it whole. Set aside the pak choi after patting it dry with paper towels.
- Heat a wok or a big pan over high heat. Mix with the oil and chopped garlic. Turn the heat down to medium.
- Cook the garlic until it begins to crackle. Take cautious not to burn it.
- Increase the heat to high and add the pak choi. Stir-fry for 5 to 8 minutes, or until the green leaves begin to droop and the white stalks soften.
- Season with salt and serve immediately.
Notes
- Baby pak choi is tenderer and has a milder flavor.
- Trim thick stems and, if desired, chop into smaller pieces.
- To prevent burning, add the garlic to the pan while the oil is cold.
- Pak choi will continue to wilt after you remove it from the pan, so don’t overcook it.
- Add protein to make this meal heartier, such as chicken, tofu, steak, shrimp, or pig. If preferred, serve over rice.
FAQs
What do you do with pak choi?
Pak choi (Brassica rapa subspecies, see below), often known as snow cabbage, is a Chinese leaf vegetable that is commonly used in Chinese cuisine. The vegetable is linked to Western cabbage and belongs to the same genus as the common turnip. It’s often used in stir-fries and spring rolls.
What is the difference between bok choy and pak choi?
Pak choi and bok choy are both varieties of the same plant, Brassica rapa var. Chinensis. However, pak choi is the name most usually used in the United Kingdom, whilst bok choy is the name most commonly used in the United States. This is the sole distinction between these two veggies.
What part of pak choi do you eat?
The interesting part is that you can eat both the leaves and the stalks, and this beautiful little plant is high in fiber, beta-carotene, and vitamins C, K, and A. It’s also high in calcium and vitamin B6.
Do you eat the white bit of pak choi?
On the bottom is a spherical fragile white bulb, with long celery-like stalks and dark leafy leaves on top. The whole vegetable is edible and may be eaten raw or cooked.
Can you eat the white part of pak choi?
All components of the bok choy plant, including the white stems and green leaves, are edible. Here are various ways to cook and consume bok choy: As a side dish or to top rice or quinoa, chop it and sauté it with olive oil, garlic, and ginger. It may be diced and used to an Asian-inspired soup dish.
How do you make pak choi less bitter?
If you find bok choy overly bitter, blanch it before cooking it. Bring a saucepan of water to a boil, then add the bok choy, halved or sliced. Cook for 30 to 45 seconds, or until the vegetables are soft and vibrant. Cooked bok choy can keep in an airtight jar in the refrigerator for 3 to 5 days.
What is the best way to use bok choy?
It has a crisp texture and a moderately bitter, tasty flavor. Stir fries, soups, and salads are some of the greatest ways to utilize bok choy. You may even bake it for a tasty veggie side dish.
Should I soak bok choy before cooking?
Cleaning Bok Choy. Bok choy stems, like leeks, are prone to grit, so carefully clean bok choy before cooking. Bok choy may be easily prepared by cutting it in half lengthwise and immersing it in cold water for a few minutes. This will soften the dirt and make it easier to remove.
How long does it take to cook pak choi?
There are three primary techniques of cooking: 2 minutes of stirring Steam (sliced 2-3 minutes; entire 8 minutes) Simmer in water for 2 to 3 minutes.