Pak choi
Pak choi, bok choy or pok choi is a type of Chinese cabbage that comes from the same family as broccoli and cauliflower. It has a different shape than the other cabbage types and is used to make salads in its raw stage. The tender dark green leaves at the top are in strong contrast to the thick light green stalks. I love to eat pak choi charred and steamed in the pan. It's nutritional value is quiet unusual for fruits and veggies since it contains selenuim, which is used to detoxify the body.
Ingredients
- 6 baby pak choi
- 1 Tbsp seame oil or canola oil
- 60 ml water
- 60 ml soy sauce
Instructions
- Heat the oil in a non-stick pan on high heat.
- Add the pak choi to the pan and fry it for 2 minutes on both sides until it is nicely charred.
- Add the water and soy sauce to the pan, reduce the heat to medium and put a lid on.
- Steam the pak choi for 3 to 4 minutes.
- Season with some salt and pepper and serve immediately.