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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.
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Braised Tofu and Greens in Curried Coconut Milk
Adapted from a recipe in Mark Bittman's How to Cook Everything Vegetarian.
3 large onions
1 28 oz can tomatoes
2 TB sunflower oil
salt and black pepper
2 TB garam masala or curry powder
14 oz tofu
2 cups potatoes, 1/2 inch dice
3 cups shredded or chopped greens (kale, pac choi, chard, beet greens)
1.5 cups coconut milk
Cilantro
In a food processor, puree the tomatoes and onion. Put the oil in a deep skillet over medium heat.
When hot, add the onion tomato mixture and the potatoes, along with some salt and pepper and
the spice mixture, and cook stirring occasionally until the potatoes are tender, about 15 minutes.
Stir in the greens and the coconut milk and bring to just about a boil (but try not to boil much) and
then simmer gently until greens are wilted and tender (Kale will take a bit longer than the others).
Serve over rice and garnish with freshly chopped cilantro.
Adapted from a recipe in Mark Bittman's How to Cook Everything Vegetarian.
3 large onions
1 28 oz can tomatoes
2 TB sunflower oil
salt and black pepper
2 TB garam masala or curry powder
14 oz tofu
2 cups potatoes, 1/2 inch dice
3 cups shredded or chopped greens (kale, pac choi, chard, beet greens)
1.5 cups coconut milk
Cilantro
In a food processor, puree the tomatoes and onion. Put the oil in a deep skillet over medium heat.
When hot, add the onion tomato mixture and the potatoes, along with some salt and pepper and
the spice mixture, and cook stirring occasionally until the potatoes are tender, about 15 minutes.
Stir in the greens and the coconut milk and bring to just about a boil (but try not to boil much) and
then simmer gently until greens are wilted and tender (Kale will take a bit longer than the others).
Serve over rice and garnish with freshly chopped cilantro.
Wilted Asian Greens
Adapted from a recipe in the July 2003 issue of Gourmet magazine. You could also substitute Pak
Choi in this recipe and it would be great, but you will need to steam the chopped stems a couple
minutes and then the leaves til tender. The spinach and Mizuna or Ruby Streaks do not need to be
cooked before adding the hot dressing.
1/4 cup rice vinegar
3 tablespoons soy sauce
2 1/2 teaspoons sugar
1 1/2 teaspoons finely grated peeled fresh ginger
1 1/2 teaspoons toasted sesame oil
8 cups chopped Spinach, tough stems removed (3 oz)
8 cups mizuna or Ruby Streaks mustard (3 oz)
Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low
heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl
and toss well. Serve immediately.
Adapted from a recipe in the July 2003 issue of Gourmet magazine. You could also substitute Pak
Choi in this recipe and it would be great, but you will need to steam the chopped stems a couple
minutes and then the leaves til tender. The spinach and Mizuna or Ruby Streaks do not need to be
cooked before adding the hot dressing.
1/4 cup rice vinegar
3 tablespoons soy sauce
2 1/2 teaspoons sugar
1 1/2 teaspoons finely grated peeled fresh ginger
1 1/2 teaspoons toasted sesame oil
8 cups chopped Spinach, tough stems removed (3 oz)
8 cups mizuna or Ruby Streaks mustard (3 oz)
Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low
heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl
and toss well. Serve immediately.
Garlic and Ginger Pac Choi
Serve this delicious Asian style side dish alongside grilled chicken and some rice for a great simple
meal.
2 small heads of Pac Choi
1 TB finely minced ginger
2 gloves minced garlic
1/2 tsp crushed red pepper flakes
1 TB tamari or soy sauce
6-8 drops of toasted sesame oil
Use a chef's nice to make thin slices across from the bottom of the Pac Choi head up freeing the
stalks as you do so. Wash the stalks to remove any trapped silt from between stalks. Chop the
white stalks crosswise into 1/2 to 1/2" slices until you reach the leaves. Chop leaves into 1" or wider
ribbons and set aside.
Heat a saute pan on the stove top and add some cooking oil. When hot add the stalks and let
them sizzle for a minute until they are just starting to soften a bit. Add the ginger, garlic and the red
pepper flakes. Saute for 1 more minute. Add the tamari, 6-8 drops of toasted sesame oil, and the
leaves. Saute until the leaves have wilted.
Serve this delicious Asian style side dish alongside grilled chicken and some rice for a great simple
meal.
2 small heads of Pac Choi
1 TB finely minced ginger
2 gloves minced garlic
1/2 tsp crushed red pepper flakes
1 TB tamari or soy sauce
6-8 drops of toasted sesame oil
Use a chef's nice to make thin slices across from the bottom of the Pac Choi head up freeing the
stalks as you do so. Wash the stalks to remove any trapped silt from between stalks. Chop the
white stalks crosswise into 1/2 to 1/2" slices until you reach the leaves. Chop leaves into 1" or wider
ribbons and set aside.
Heat a saute pan on the stove top and add some cooking oil. When hot add the stalks and let
them sizzle for a minute until they are just starting to soften a bit. Add the ginger, garlic and the red
pepper flakes. Saute for 1 more minute. Add the tamari, 6-8 drops of toasted sesame oil, and the
leaves. Saute until the leaves have wilted.
Stir-Fried Greens with Garlic
Feel free to substitute any tender green in this recipe. Serves 4.
1 head pac choi, roughly chopped with bottom end removed
1 bunch kale, mibuna, or radish greens chopped into 2" pieces
3 tablespoons cooking oil, such as sunflower or peanut
4 garlic scapes chopped fine, or 4 cloves garlic minced
1/4 teaspoon salt
1/4 teaspoon dried red pepper flakes, optional
Wash greens and spin dry, or wrap in towel to blot excess moisture. Heat oil in a large heavy
bottomed skillet or wok over medium-high heat until hot but not smoking. Add garlic and salt,
saute about 1 minute. Add greens and red pepper flakes, if using, and toss all to coat well. Increase
the heat slightly and continue to toss the greens while they cook. Cook just until the leaves begin
to wilt, but there is still strong green color in the leaves. Remove from heat, adjust seasonings and
serve.
Feel free to substitute any tender green in this recipe. Serves 4.
1 head pac choi, roughly chopped with bottom end removed
1 bunch kale, mibuna, or radish greens chopped into 2" pieces
3 tablespoons cooking oil, such as sunflower or peanut
4 garlic scapes chopped fine, or 4 cloves garlic minced
1/4 teaspoon salt
1/4 teaspoon dried red pepper flakes, optional
Wash greens and spin dry, or wrap in towel to blot excess moisture. Heat oil in a large heavy
bottomed skillet or wok over medium-high heat until hot but not smoking. Add garlic and salt,
saute about 1 minute. Add greens and red pepper flakes, if using, and toss all to coat well. Increase
the heat slightly and continue to toss the greens while they cook. Cook just until the leaves begin
to wilt, but there is still strong green color in the leaves. Remove from heat, adjust seasonings and
serve.
Sweet and Sour Pac Choi
The greens are a little tangy and the sauce is sweet. Serves 4.
2 tbsp oil
1 onion, cut in slivers
pac choi, left whole, bigger ones cut in half the long way
2 tbsp maple sugar
2 tbsp vinegar
1 tbsp soy sauce
Combine sugar, vinegar, soy sauce in a small bowl. Set aside. Heat 1 tbsp oil in a wok or large skillet.
Stir fry the onions until browning, remove to a bowl. Add remaining tbsp oil, stir fry the pac choi in a
couple batches until they have a few browned spots, the green tops wilt and the stems are crisp
tender. Add the onions back into the wok with all the greens and stir in the sauce. Cook another 30
seconds. Sprinkle with red pepper flakes if you like.
The greens are a little tangy and the sauce is sweet. Serves 4.
2 tbsp oil
1 onion, cut in slivers
pac choi, left whole, bigger ones cut in half the long way
2 tbsp maple sugar
2 tbsp vinegar
1 tbsp soy sauce
Combine sugar, vinegar, soy sauce in a small bowl. Set aside. Heat 1 tbsp oil in a wok or large skillet.
Stir fry the onions until browning, remove to a bowl. Add remaining tbsp oil, stir fry the pac choi in a
couple batches until they have a few browned spots, the green tops wilt and the stems are crisp
tender. Add the onions back into the wok with all the greens and stir in the sauce. Cook another 30
seconds. Sprinkle with red pepper flakes if you like.