Ginger Soy Pak Choi

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Everything is green around here. Not with envy, or with money; but with vegetables. After a week of vacation, followed by the holidays, and all the food that is associated with those things, I’ve never been happier to fill my plate with green, leafy vegetables.

Lettuces, arugula, spinach and kale have been all over the menu lately, and I expect it to continue well into February.

I made this green dish before the holidays. Now that I’m back in the swing of things in the kitchen – and now that I’ve discovered our local Asian market carries Pak Choi – I will be making this one again.
I like to steam my Pak Choi just slightly – maybe a two to three minutes – before I toss it in the skillet. This isn’t necessarily required. However you choose to cook it, make eating more Pak Choi a New Year’s resolution.
Ginger Soy Pak Choi

1 bunch pak choi, 4-5 stalks

1 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh ginger, minced
1 inch piece lemongrass, sliced
1 tsp raw sugar
¼ tsp dark sesame oil
2 tbsp soy sauce
Sesame seeds for garnish
Steam pak choi 2-3 minutes in a vegetable steamer.
Meanwhile, add the olive oil to a wok and heat to medium. Add the garlic, ginger and lemongrass to the pan. Stir in the sugar, sesame oil and soy sauce. Cook 1-2 minutes.
Increase the heat to medium-high, drain the pak choi and add to the wok. Turn to coat in the sauce. Continue to cook until pak choi reaches your desired tenderness. For me that’s about 1-2 minutes. Transfer to a plate and sprinkle with sesame seeds. Serves 2 – 3.

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  1. says

    Oooh, this looks gorgeous and sounds delicious. I’m headed to C.A.M. in Cincy soon (the supermarket-sized Chinese Asian Market), which carries some spectacular hard-to-find produce, and I will keep my eye out for these.

    P.S. If you’re interested in joining in the Culinary Smackdown this month, it’s Battle Tofu, with a deadline of Jan. 18. As the resident cheerleader for this friendly little blogging/cooking contestant, details available over on my blog. Would love to have you join in!

  2. says

    A truly gorgeous platter. I make such a stir fry with lengthwise cut Pak choy, this time i would make them whole…loving it. First i thought you made it with your garden grown Pak choi, we want them gorgeous on the plate isn’t it ?
    Waiting for my garden Pak choi to grow up :-)

  3. says

    Green green green! That’s what I’ve been eating also. I definitely don’t do enough with Asian veggies, however. This sounds delicious!

  4. says

    Intuitive Eggplant – You’ve just introduced me to a new market. I’ve not been to that one, but now I need to go. Thanks for the invite, I responded on your blog.

    sangeeta – I tried to grow it this year with no success. I find veggies in the cabbage family difficult to grow here. I hope yours grow up soon! :)

    Joanne – I definitely need to learn more about them. I have a feeling I could find more here if I looked harder.

    Debs – I would expect it is difficult to find there. I never saw it at the markets I frequented in Brazil either.

  5. says

    This is one of my husbands favorite veggies! (I always called it baby bok choy, I’m glad I know the REAL name!) I HAVE to make this for him – I’m hoping they’ll have it at the farmers market tomorrow!

  6. Anonymous says

    Is lemongrass the 5th item on the ingredient list? The ingredient is not listed in the beginning of the recipe… I am thinking it is the lemongrass?

  7. says

    Oh yum! So Asian! I loved to go to all the Asian and International markets back in the US. What’s funny is that here I go to the international markets to find American things.

  8. says

    Anonymous – Yes, a 1 inch piece of lemongrass should be in the ingredient list. I must have accidentally deleted that when I was transferring the recipe and editing. Thought for sure I’d had it in there. Thanks for bringing it to my attention.