Pak Choi With Ginger

A staple in Asian cooking, this round-leafed vegetable may be less familiar to American cooks. Here’s what you need to know — including what its name means, how to wash it, and how to use it. Bok choy is sometimes referred to as white cabbage, not to be confused with Napa cabbage, which is also a type of Chinese cabbage. There are many kinds of bok choy that vary in color, taste, and size, including tah tsai and joi choi. You might also find bok choy spelled pak choi, bok choi, or pak choy. Bok choy might look a lot like celery, but it’s a member of the cabbage family. The Chinese have been cultivating the vegetable for more than 5,000 years. Source: WebMD


  1. Pak choi
  2. Garlic
  3. Ginger
  4. Soy sauce

Pak Choi with ginger

Separate the pak choy  leaves. Wash the leaves under could running water.

Fried pak choi with ginger

Chop the lives into large slice.

Fried pak choi

Cut the garlic into large peaces.

Pak Choi with garlic

Heat up a frying pan. Add olive oil (2 tablespoons), soy souse (3 tablespoons), garlic and 1/2 teaspoons of grated ginger. Cook for 3 minutes.

Garlic with soy sauce and ginger

Then add the pak hoi and mix everything. Cook the pak hoi for 5 minutes.

Pak choi leaves

Enjoy this delicious recipe for pak choi with ginger!
Bonn appetite.


Author: Mariia R.

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