Copyright images and text 2008, All Rights Reserved |
Recipes - Pac Choi
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
Pac Choi Stir Fry
2 T vegetable oil
2 cloves of garlic, chopped
2 scallions, chopped white and green parts
1 head of Pac Choi, stalks and leaves chopped into bite sized pieces
1 large carrot, peeled and julienned
1 red bell pepper, julienned
1 (2 inch) piece of peeled, fresh ginger, chopped
1 T soy sauce
1 T brown sugar
1/2 T rice vinegar
1 tsp red pepper flakes (optional)
salt and pepper to taste
1 tsp sesame oil
1 T toasted sesame seeds
In a large sauce pan, heat vegetable oil over medium-high heat until hot. Toss in onion and garlic,
stirring with a wooden spoon or tongs, for 2 minutes. Do not let them burn. Add the vegetables,
ginger, soy sauce, sugar, vinegar, salt and pepper and stir for another minute until the vegetables
are hot and slightly wilted. Sprinkle on the sesame oil and sesame seeds and serve over hot,
steamed rice.
(Serves 2 to 3)
Variations: Try adding protein like beef, fish or tofu before adding the vegetables. Even a couple
of beaten eggs will do nicely in a dish like this. Cashews or peanuts are tasty when tossed in after
cooking and you can always vary the sauce with something store bought like a jarred plum sauce
or Thai-style peanut sauce.
2 T vegetable oil
2 cloves of garlic, chopped
2 scallions, chopped white and green parts
1 head of Pac Choi, stalks and leaves chopped into bite sized pieces
1 large carrot, peeled and julienned
1 red bell pepper, julienned
1 (2 inch) piece of peeled, fresh ginger, chopped
1 T soy sauce
1 T brown sugar
1/2 T rice vinegar
1 tsp red pepper flakes (optional)
salt and pepper to taste
1 tsp sesame oil
1 T toasted sesame seeds
In a large sauce pan, heat vegetable oil over medium-high heat until hot. Toss in onion and garlic,
stirring with a wooden spoon or tongs, for 2 minutes. Do not let them burn. Add the vegetables,
ginger, soy sauce, sugar, vinegar, salt and pepper and stir for another minute until the vegetables
are hot and slightly wilted. Sprinkle on the sesame oil and sesame seeds and serve over hot,
steamed rice.
(Serves 2 to 3)
Variations: Try adding protein like beef, fish or tofu before adding the vegetables. Even a couple
of beaten eggs will do nicely in a dish like this. Cashews or peanuts are tasty when tossed in after
cooking and you can always vary the sauce with something store bought like a jarred plum sauce
or Thai-style peanut sauce.
The names Bok Choi, Pak Choi, Bac Choi are used interchangeably with Pac Choi, an Asian
cooking green that is standby in many Asian recipes. It's a beautiful vegetable with a sumptuous
shape from stalk to leaves, a juicy, mild and almost sweet flavor. The whole vegetable can be
used from stalk to leaf. Lightly steam it and toss with rice vinegar, sesame oil and garlic or stir fry
with marinated chicken and beef and serve over steamed, sticky rice.
cooking green that is standby in many Asian recipes. It's a beautiful vegetable with a sumptuous
shape from stalk to leaves, a juicy, mild and almost sweet flavor. The whole vegetable can be
used from stalk to leaf. Lightly steam it and toss with rice vinegar, sesame oil and garlic or stir fry
with marinated chicken and beef and serve over steamed, sticky rice.
Pac Choi and Warm Scallop Salad with Toasted Pecans-adapted from Gourmet June 96
1/3 cup pecans, chopped
1/2 tsp salt
cayenne to taste
3/4 pound sea scallops
1 tablespoon all-purpose flour
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/8 teaspoon cayenne
1/2 tablespoon unsalted butter
1 tablespoon olive oil
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
3/4 teaspoon Dijon mustard
1 large firm-ripe avocado
7 cups pac choi leaves (can substitute with tatsoi or baby spinach), washed well and spun dry
In a heavy, iron skillet over medium heat, mix pecans, salt and cayenne, stirring until toasted and
fragrent. Remove from heat and set aside.
Remove tough muscle from side of each scallop if necessary and halve any large scallops. On a
sheet of wax paper combine flour, salt, cumin, and cayenne and dip flat sides of each scallop into
mixture to coat, knocking off excess. In a skillet heat butter and olive oil over moderately high
heat until foam subsides and sauté scallops, flat sides down, until golden and just cooked through,
about 2 minutes on each flat side. Remove skillet from heat and cool scallops slightly.
In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to
taste until emulsified. Peel and pit avocado and cut into 1/2-inch-thick wedges. Cut wedges in half
crosswise and add to dressing. Add scallops with any liquid remaining in skillet, tatsoi or spinach,
and pecans and gently toss to coat. Serves 4 to 6.
1/3 cup pecans, chopped
1/2 tsp salt
cayenne to taste
3/4 pound sea scallops
1 tablespoon all-purpose flour
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/8 teaspoon cayenne
1/2 tablespoon unsalted butter
1 tablespoon olive oil
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
3/4 teaspoon Dijon mustard
1 large firm-ripe avocado
7 cups pac choi leaves (can substitute with tatsoi or baby spinach), washed well and spun dry
In a heavy, iron skillet over medium heat, mix pecans, salt and cayenne, stirring until toasted and
fragrent. Remove from heat and set aside.
Remove tough muscle from side of each scallop if necessary and halve any large scallops. On a
sheet of wax paper combine flour, salt, cumin, and cayenne and dip flat sides of each scallop into
mixture to coat, knocking off excess. In a skillet heat butter and olive oil over moderately high
heat until foam subsides and sauté scallops, flat sides down, until golden and just cooked through,
about 2 minutes on each flat side. Remove skillet from heat and cool scallops slightly.
In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to
taste until emulsified. Peel and pit avocado and cut into 1/2-inch-thick wedges. Cut wedges in half
crosswise and add to dressing. Add scallops with any liquid remaining in skillet, tatsoi or spinach,
and pecans and gently toss to coat. Serves 4 to 6.