Pak Choy Stir Fry

7 Feb

Pak Choi is a wonderful vegetable. It can take strong flavours and only needs the lightest of cooking. It is best stir fried to retain all its crisp fresh juiciness and this is one of the simplest ways to do it.

  • Vegetable oil
  • 2-4 cloves garlic
  • Pak choy, washed
  • good slosh of Japanese soy sauce
  • 1 red chilli or 1/4 tsp chilli powder

Peel and roughly slice or chop the garlic, chop the pak choy into bite size pieces and slice the chilli into thin round. Put a large pan or wok on a high burner and add a generous amount of oil. When it is hot throw in the garlic let it sizzle for a minute or so then throw in the pak choy stir fry quickly until the vegetables are wilted but still crisp add the chilli and soy sauce and toss well, let it bubble for a minute or so, then serve.
Gardeners Note Cool season oriental green like pak choi, tatsoi and chinese cabbage are at their best from December to March undercover in my garden.


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