Pak choy is a leafy vegetable that is commonly served at Chinese banquets and meals. They are usually stir-fried or blanched, as given in this recipe.
This is a very simple dish, but amazingly delicious. It just takes 5 to 8 minutes to make this. You can use the same method to cook any leafy greens such as Spinach, Chinese broccoli or Choy sum.
Serves 4 to 5
500g baby pak choy or any of your favourite greens, washed
1 teaspoon salt
3 tablespoons vegetable oil
15g piece of ginger, peeled and thinly sliced
3 spring onions, trimmed and thinly sliced lengthwise
1 small red bell pepper, de-seeded and thinly sliced lengthwise
2 teaspoons light soy sauce
1. Bring about 8 cups/2L water to a rapid boil in a saucepan. Stir in the salt and 1 teaspoon oil. Add the pak choy, cover and cook for 2 to 3 minutes until crisp-tender. Drain in a colander.
2. Mix the soy sauce with 2 teaspoons warm water; set aside.
3. Arrange the pak choy neatly on a serving plate. Place the ginger, spring onions and bell pepper on top. Heat the remaining oil in a pan until sizzling hot. Pour over the ginger, spring onions and bell pepper.
4. Immediately pour over the soy sauce mixture and serve immediately.