Pak choi (also called Bok Choy) is especially delicious
when eaten raw. Just slice it up, toss with a light dressing, and enjoy. A
great summer alternative is to grill it on your barbecue
Ingredients
1/4 cup water
3 tbsp soy sauce
2 tsp cornstarch
1 tsp dark sesame oil
2 garlic cloves, minced (optional)
2 tsp grated fresh ginger
8 baby pak choi or 1 large pak choi
1/2 cup red & yellow pepper cut in stripes
1 small carrot cut in stripes
1/2 cup zucchini
1/4 cup baby corn
1/2 cup broccoli
150 gm silken Tofu
1/2 cup (125 ml) skin-on almonds, toasted (optional)
Method
In a small bowl, whisk water with soy sauce, cornstarch, sesame oil, garlic and ginger. Set aside.
Rinse pak choi under cold running water, spreading leaves to wash away dirt. Pat dry with paper towels. Leave baby pak choi whole. Cut large pak choi in half lengthwise. Cut out and discard core. Slice leaves and stalks crosswise into strips.
Heat oil in a large wide saucepan, or wok, over medium-high heat. Add tofu and stir-fry until light golden, 3 to 4 minutes.
Add vegetables & fry till tender.
Add pak choi and pepper. Pan will be quite full, but volume decreases during cooking. Stir-fry until vegetables are tender-crisp, 3 to 4 more minutes.
Stir soy mixture and then pour into pan. Stir until sauce thickens, approximately 2 minutes. Sprinkle with almonds.
Serve with basmati rice or rice noodles.
Tips
Lower leaves of Pak Choi are little harder then upper leaves so while cooking Pak Choi, always cook lower leaves first and then upper leaves.
Ingredients
1/4 cup water
3 tbsp soy sauce
2 tsp cornstarch
1 tsp dark sesame oil
2 garlic cloves, minced (optional)
2 tsp grated fresh ginger
8 baby pak choi or 1 large pak choi
1/2 cup red & yellow pepper cut in stripes
1 small carrot cut in stripes
1/2 cup zucchini
1/4 cup baby corn
1/2 cup broccoli
150 gm silken Tofu
1/2 cup (125 ml) skin-on almonds, toasted (optional)
Method
In a small bowl, whisk water with soy sauce, cornstarch, sesame oil, garlic and ginger. Set aside.
Rinse pak choi under cold running water, spreading leaves to wash away dirt. Pat dry with paper towels. Leave baby pak choi whole. Cut large pak choi in half lengthwise. Cut out and discard core. Slice leaves and stalks crosswise into strips.
Heat oil in a large wide saucepan, or wok, over medium-high heat. Add tofu and stir-fry until light golden, 3 to 4 minutes.
Add vegetables & fry till tender.
Add pak choi and pepper. Pan will be quite full, but volume decreases during cooking. Stir-fry until vegetables are tender-crisp, 3 to 4 more minutes.
Stir soy mixture and then pour into pan. Stir until sauce thickens, approximately 2 minutes. Sprinkle with almonds.
Serve with basmati rice or rice noodles.
Tips
Lower leaves of Pak Choi are little harder then upper leaves so while cooking Pak Choi, always cook lower leaves first and then upper leaves.
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