Recipes from the popular Asian cabbage

Bok choi is an Asian cabbage also known by many other names. Thus, puck choi can also be called Chinese cabbage, Peking cabbage, mustard cabbage and Bok choy. It can basically be part of soups, a standalone dish, part of side dishes, and everything in between, if we only have enough imagination. Bok choi recipes allow baking, stewing, frying, and raw form. We have collected all the information about pak choi dishes, recipes with pak choi and some other interesting things for all cuisines.

What is choi?

Bok choi is a type of Chinese cabbage used for food. It is also known as bok xhoy, siu bok choym bok choi, pak choy and others we have dealt with – Chinese, Peking or mustard cabbage. Translated from Cantonese, it means white vegetables. It all depends on the type or variety of this cabbage. They differ in color, taste, size and crunch.

Which puck choi is the best?

This is what you ask yourself when you buy vegetables, fruits and watermelons, which you like to “tap” while walking around the store. Avoid torn, yellowed and withered leaves. The principle of choosing pok choi cabbage is the same as that of choosing certain types of salad. There is also a “baby” pak choi, which has a slightly milder taste, is milder, and greener in color than the other types.

How to store and prepare pak choi?

Bok choi can be stored in the refrigerator after purchase, just like we store a salad – also in a plastic bag. In preparation, the matter is about the same as the preparation of celery and chicory. Cut the end of the stem, remove all the bad leaves, separate them from each other and wash them thoroughly under water.

The nutritional value of pak choi

A raw dish consists of 95% water, 2% carbohydrates, 1% protein and 1% fat. It contains vitamins A, B, C and K, as well as calcium, iron, magnesium, manganese, potassium and sodium. One hundred grams of raw pak choi represents 54 kilojoules of energy.

Recipes: Pak choi in many ways

Here are some recipes with a popular Asian raw material that spread around the world years ago. Bok choi brings many benefits, among which the most obvious and excellent is its versatility.

Chicken pak choi

To prepare, you will need:

• a pair of chicken breasts – cut into strips
• 2x pak choi – sliced ​​leaves
• 4 spring onions
• 2 teaspoons of oil
• 1 clove of garlic
• 1 star anise
• ½ teaspoon red pepper
• 4 teaspoons of soy sauce
• 2 teaspoons balsamic vinegar
• parsley
• sugar snap peas
• 1 teaspoon of tarragon
• 1 teaspoon of chives
• 1 teaspoon of ginger

Preparation of dishes:

In a large skillet or wok, heat the oil over medium heat. Place the chicken breast strips in the oil and fry for about four minutes or until the strips are almost completely transformed. Add the garlic, ginger, anise and chilli and cook, stirring, for another half minute. After that, add snow peas, pak choi and spring onions. Roast for another four minutes until all ingredients are cooked to your liking. Finish with soy sauce, balsamic vinegar and fresh herbs. Stir several times and the dish is ready.

Pak choi on bet

To prepare the dish you will need:

Preparation of dishes:

Cut three heads of choi in half. Steam for about three minutes until the bok choi is completely softened. If you wish, you can add slices of red chilli or peppers. The dish is very simple and much more like spinach, except you don’t use mashed vegetables here.

Noodles with prawns and pak choi

To prepare the dish you will need:

• 1 liter of chicken broth
• 2 teaspoons of oyster sauce
• 2 teaspoons of hoisin sauce
• 1 teaspoon fish sauce
• 300 grams of prawns
• 4 heads of choia – quartered
• 2 packets of instant wok noodles
• 4 spring onions – chopped

Preparation of dishes:

Boil a quart of chicken soup or soup base in a large skillet or wok. When boiling, add fish sauce, hoisin sauce and oyster sauce. Bring to the boil for a moment then add the prawns. If the prawns are raw, cook them for about two minutes, but if the prawns are ready, add them with the pak choia heads. Cook for two minutes, until the choi softens. Now add the noodles to the mixture and break them apart to make them easier to cook. Lower the temperature and cook for another two minutes. Add the spring onions to the mixture, stir and serve.

Sesame and pak choi

To prepare the dish you will need:

• 9 small pak choi heads
• 2 teaspoons of oil
• 2 teaspoons sesame oil
• 1 clove of something – chopped
• 1 sweet green pepper – chopped
• 1 teaspoon fish sauce (optional)

Preparation of dishes:

Cut the stems off all the choia heads and wash and drain them. Heat the oil in a large skillet or wok and add a teaspoon of sesame oil, garlic, chilli, fish sauce and, of course, bok choi over medium heat. Stir until the ingredients are combined and cover with a lid. Lower the temperature and cook for another five minutes, stirring occasionally. Once removed from the heat, add another teaspoon of sesame oil and a little salt. Stir and serve.

Marinated tofu and choi pak

To prepare the dish you will need:

• 250g fresh tofu
• 2 teaspoons of oil
• 1 cm ginger – sliced
• 200g choia
• 1 teaspoon of rice wine
• ½ teaspoon chilli
• jasmine rice (optional)

To prepare the marinade, you will need:

• 1 teaspoon grated ginger
• 1 teaspoon dark soy sauce
• 2 teaspoons light soy sauce
• 1 teaspoon of sugar

Preparation of dishes:

Toast the pieces of tofu with a toothpick to facilitate the impregnation of the marinade. In a bowl, combine all the marinade ingredients and add the tofu pieces. Leave to rest for ten minutes and a maximum of fifteen. Heat half the oil in a wok or skillet, add the ginger and sauté for a few seconds. Add the pak choi and sauté for a maximum of two minutes. Spray a little water to form steam and cook for another two minutes. When the pak choi leaves are cooked and softened, salt. Transfer to a plate and rinse the wok under running water. Heat again and add the rest of the oil. When it begins to smoke, add the tofu pieces with the marinade and sauté for 5 to 10 minutes. The tofu should be well cooked on all sides. Season with rice wine and add the rest of the marinade and reduce the liquid. Add the chilli and mix well. Place the tofu on the pak choi and serve.

Author: Ziga Kastelic, PHOTO: pixabay.com