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
- Pak choi
- Soy sauce
Separate the pak choy leaves. Wash the leaves under could running water.
Chop the lives into large slice.
Cut the garlic into large peaces.
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.
Then add the pak hoi and mix everything. Cook the pak hoi for 5 minutes.
Enjoy this delicious recipe for pak choi with ginger!