April 14, 2023
This week I wanna introduce Pak Choi, which is also called Bok Choy. It’s an Asian Cabbage, that form elongated heads, with thick juicy, crispy stems, and tender green leaves.
It can be steamed, stir-fried, braised, or cut very thinly and used raw in salads and slaws.
Kitchen Inspiration
My favorite way to cook it, is braised in a gingery, soy-sauce glaze. I love to serve this over rice, as a side dish. You could easily replace the garlic in this recipe with green garlic, just be gentle when sautéing, to avoid burning.
In our household, we have a habit of always cooking extra rice, because it is just one of the biggest favors you can do for your future self. You will be so happy to have cooked rice on hand for this Bok Choy and Kale Fried Rice. You could use red Russian kale in this recipe, or make it easier by using braising mix which is already washed and ready to use. Our Braising mix contains hearty greens such as kale, collards, chards and mustards. Psst… if you wanna make this and EVEN easier meal, you can buy fried garlic rather than making your own, or skip it all together, and just sauté some green garlic with your greens.
Pak Choi could even make an appearance in your breakfast with this lovely Spicy Potato, Bok Choy, and Shallot Hash. Adding an egg or two, you will be fueled for anything your day brings.