Stir-fried Pak Choi

Chao Bai Cai

750g pak choi

1tablespoon groundnut or vegetable oil

1teaspoon salt

4garlic cloves, coarsely chopped

In my experience, this is the most delectable way to enjoy pak choi, one of Chinese cuisine’s most venerable vegetables, a tasty green that resembles Swiss chard.

1. Separate the individual leaves with stems from the main stem of the pak choi. Cut them into 8cm(314inch) pieces. Peel the main stems and cut them into the same-sized pieces. Wash the pak choi in several changes of cold water. Drain thoroughly in a colander.

2. Heat a wok over a high heat until it is hot, then add the oil. When the oil is hot and slightly smoking, add the salt and garlic. Stir-fry for 20 seconds or until the garlic begins to brown. Then add the pak choi and continue to stir-fry for 5 minutes over a high heat. Serve at once as a vegetable side dish.

qingquang

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