Pak Choi

Garlic and Ginger Pak Choi

Serves 2-4 as a side dish

1 tbsp vegetable oil
2 garlic cloves, peeled and finely chopped
1” square root ginger, peeled and finely chopped
1 Pak Choi, chopped, keeping the green leaves separate from the stalks.

Heat a wok over a high heat. Add the vegetable oil. Throw in the garlic and ginger and stir fry for a few seconds, then add the chopped stalks of pak choi and stir fry for a few minutes until softened, then add the leaves of the pak choi and stir fry until just wilted.

Its easy to add to this basic recipe by adding mushrooms, peppers etc.


Hot Noodle Soup

Serves 4

1 Litre Hot Water
1 Chicken or vegetable stock cube
1 tbsp light soy sauce
1 tsp fresh ginger, finely chopped
1 red Chilli, seeded and finely chopped
Juice of half a lime
100g mushrooms, finely sliced
1 head of pak choi, finely sliced
1 x 150 g pack of straight to wok thread egg noodles
2 tbsp freshly chopped coriander

Put the water, stock cube, soy sauce, ginger, chilli and lime juice in a large saucepan. Place over a medium heat and simmer for 5 minutes.
Add the mushrooms and pak choi and cook for a further 5 minutes.
Divide the noodles between 4 warmed soup bowls, top with the soup and garnish with the chopped coriander.


Pak Choi Stir-Fry with Sesame Noodles

Serves 2

1 tsp clear honey
Juice of 1 large orange
3 tbsp soy sauce
1 tsp Tabasco sauce
2 tbsp sunflower oil
1 onion, peeled and chopped
1 large carrot, peeled and cut into stick
150g Mushrooms, sliced
200g Pak Choi, cut lengthways into
2.5cm piece root ginger,peeled and grated
225g ready cooked egg noodles
1 garlic clove, peeled and crushed
3 tbsp sesame seeds, toasted

In a small bowl mix together the honey, orange juice, soy sauce and Tabasco and set aside.
Heat the oil in wok or large frying pan. Add the onions, mushroom and carrot and stir-fry for 3-4 minutes. Add the pak choi, ginger and garlic and stir-fry for 2-3 minutes.
Add the ready cooked noodles to the wok and pour in the spicy sauce. Toss everything together and cook for 2-4 minutes, or until piping hot. Scatter with the toasted sesame seeds and serve at once.


Thai Coconut Soup with Pak Choi and Rice Noodles

Serves 4

100g Rice noodles
1 can coconut milk, 400ml
400ml vegetable or chicken stock
1 red Chillies, deseeded and finely chopped
2 tsp root ginger, grated
2 garlic cloves, crushed
2 tbsp fish sauce, optional
1 head pak choi, sliced
2 tbsp chopped coriander

Soak the rice noodles in boiling water for 10 minutes before draining well. Place the coconut milk, stock, ginger, chilli, garlic and fish sauce into a saucepan, bring up to the boil and cook for 5 minutes.
Add the pak choi and continue cooking for another 5 minutes, until just tender, stir in the chopped coriander. Using tongs divide the noodles into deep serving bowls and pour over the hot soup. Serve straight away.

Warm Pak Choi Salad– serves 3-4

For the Salad base:

15ml oil
1 cm piece of ginger, peeled and chopped
1 garlic clove, peeled and chopped
1 Pak Choi, cut into quarters
1 red pepper, deseeded and cut into strips
1 onion, peeled and cut in wedges

For the Honey dressing:
2 x 15ml white wine vinegar
1 x 5ml spoons Dijon mustard
5 x 15ml spoons olive oil
freshly ground salt and pepper
1 x 5ml spoon honey
15g coriander, roughly chopped

Heat the oil in a large frying pan or wok and sauté the ginger and garlic for approx. 30 seconds, then add the pak choi,red peppers and onions, cook for 3-4 minutes until the vegetables start to wilt.
In the meantime make the dressing and whisking all the ingredients together in a small bowl.
Place the salad base on individual plates and drizzle the dressing over the top. Garnish with coriander.

Pak Choi is also nice just stir-fried for a few minutes, then add 2 tbsp water and allow to steam for 1-2 minutes, then add 1 tsp sesame seeds and ½ a red chilli , deseeded and chopped finely, then stir fry for a further 2-3 minutes.