Pak Choi

Pak choi (or bok choy) is a type of Chinese cabbage, which is also starting to spread in our kitchen, thanks to its very delicate flavor and tender, fleshy leaves. It lends itself to being cooked in different ways, even in the oven or as a condiment for pasta, soups or risottos. In this recipe, I decided to cook the pak choi in a pan, very simply, with sesame and soy sauce. An easy and very quick side dish to make, a different idea from the usual ones, with an ingredient not yet well known ... try it yourself, and let me know!

What do you need

600 g Pak choi

2-3 tablespoons Soy sauce

1 clove Garlic Ginger (fresh or powdered)

Black (or clear) sesame seeds

Sesame (or olive) oil

Salt to taste

How to proceed

Wash the pak choi in cold running water, and remove the end if it is too hard. Cut each head into 4 or 6 wedges, leaving the leaves together at the base.

Heat a drizzle of sesame oil with a crushed garlic clove and a small piece of grated ginger in a non-stick pan. If you don't have sesame oil, another seed oil or even extra virgin oil is fine. You can replace fresh ginger with powdered ginger.

Add the pak choi and brown it for a few minutes on all sides. Add the soy sauce and a pinch of salt if necessary.

Continue to cook over moderate heat, stirring occasionally. When the cabbage is cooked to your taste (depending on whether you prefer it crispier or softer), add a handful of sesame seeds, then turn off the heat.

Serve your pak choi hot or warm in a pan, with its sesame and soy sauce ... a light and original side dish for your main courses!