Pak Choi, bought some in Tesco how do you cook it?

Question

Good non fancy ideas please, i.e. no Exotic spices you can only get at some market somewhere in London.

Answer 1

Try these dude.

xxB

Answer 2

How To Cook Pak Choi

Answer 3

Pak choi is very tasty, and it's good because you can it all of it. You can fry it, as you would with with stir fries, using olive oil and adding garlic, a drizzle of soy sauce and some sesame oil. It's very versatile too, you can have shrimps or dried shrimps with too - just to bring out the flavours a bit more. Don't fry it too long though, a lot of water comes from the leaves. It's a shame about the tofu - the ones that are sold browned already have pretty much lost their crispiness, but you could fry them a little bit more, I guess. Only light though, turning them often. You can always do this yourself with the fresh tofu packs you can get. Just cut them into small rectangular blocks, and fry them as you would with bacon etc. Once browned, you could fry them with spring onions (cut around 2 inches long), some garlic, soy sauce, sesame oil and slices of ginger. The ginger works wonders here!! It's also a great dish for vegetarians.

Answer 4

My late mum used to cook Pak Choi this way:
1. Boil water in a pan
2. Then throw in Pak Choi
3. Add in cooking oil so that Pak Choi will stay green in color.
4. Drain and put them in serving plate.

For the sauce:
1. Heat up oil in the frying pan
2. Add in chopped 1/2 red onion and fry them till soft
3. Add in Chopped garlic and fry till golden brown
4. Add in Oyster sauce, ground pepper and salt

Lastly, pour the sauce on top of the Pak Choi.

Have a go.

Answer 5

Put some oil in a pan or wok and turn on. Chop some garlic into small small pieces. Fry the garlic until brownish and fragrent. Add the pak choi. Cook 3-5 minutes until leaves are dark green and soft. Stems should still be crunchy but soft.

Answer 6

I reckon the best way to cook it is just cut about 2cms off the bottom (ie: so the leaves fall apart), wash it and then throw it into a big pot of boiling water for about 3 mins. Drain, onto a plate, then put a couple of tablespoons of Oyster sauce on top. This is yummy and fresh and quick with the Pak Choi still nice and crunchy. You could also steam for a few minutes rather than boil.

Answer 7

Steam it.

Stir fry it.

Basically treat it like cabbage but don't cook it for as long (also separate the leaves from the white stalks and cook the stalks for a couple of minutes more than the leaves).

I tend to use it finely sliced in stir frys (as above cook stems for longer than leaves)

It's also very good as a vegetable side dish cooked with beansprouts - Pak Choi, Beansprouts, Sesame Oil, garlic, Ginger, a bit of chicken or veg stock (just a drop for moisture after the stir frying is nearly finished) & finely chopped chilli lightly stir fried & served with a main dish.

EDIT

thayellow......

NEVER COOK GARLIC UNTIL IT GOES BROWN ... THAT MEANS IT'S BURNT AND WILL TASTE BITTER

Answer 8

Tesco Steamer

Answer 9

pak choi(also known as bok choy) is one of the main ingredients of oriental stir fry dishes.

It can be Boiled, steamed or stir-fried. Simply wash beforehand, trim and chop in to the size pieces right for your dish.

keep leaves whole if using as a veg, but shred for stir fry etc.

To stir-fry, heat 1 tbsp oil in a wok and cook over a high heat for 2 minutes. To steam, place in a steamer over a pan of simmering water for 2 minutes.

stir fry with a little veg oil (sesame oil is best), garlic and ginger and soy sauce. Or buy ready made sachet of sauce and add other stir fry vegetables(peppers, mushrooms and carrot), but use fresh garlic and ginger if possible.

Answer 10

I never heard of Pak Choi........is it the same as Bok Choi? Bok Choi taste best steamed or stir fried in a wok with other Chinese vegetables....add some duck sauce and soy sauce. Serve with home made fried rice.

Answer 11

Try Hai Nan Chicken Rice. Cook Chicken pieces with ginger, an onion, salt & pepper until meat is well cooked. (extra chicken fat is great) skim off fat and use it in your water measurement for rice...we use 2 cups water to one cup rice...the chicken fat adds great flavor to the rice. Wash and chop the Bak Choi into bite size pieces and cook in the broth from the chicken (Chicken parts should be removed and drained)...While rice and bak choi are cooking, minced ginger with olive oil for a dip for the chicken. When the bak choi is tender...not mushy...it is ready...after rice is finished, you are ready to eat....I use a lot of ginger in the broth and remove it before serving the soup, so you have your soup, rice and chicken and a dip.