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PAK CHOI RECIPES



Pak Choi Salad

Ingredients:

Instructions:

  1. Heat the oil in a deep frying pan/wok
  2. When ready add chopped garlic, stir and allow to golden
  3. Remove oil and garlic onto a small dish for later
  4. Place on a dish
  5. Pour oyster sparingly over Pak Choi

For a sweeter taste I would recommend using baby Pak Choi. This simple but very effective side-dish can complement any rice or noodle based meal, with or without an additional meat dish. Other vegetables can also be used instead, for example Kai Lan, Choi Sum, Kai Choi, or even continental broccoli. Chinese oyster sauce is readily available in many main supermarkets, as well as Chinese specialist stores.

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Pak Choi Soup and Chicken Dumplings

Preparation: 30 mins | Cooking time: 30 mins | Serves: 4

Ingredients:

Instructions:

  1. Heat the oil and fry the onions over a low heat until very soft (about 25 minutes if the pan is covered). Add the garlic and chilli flakes and sauté for a further 2 minutes.
  2. Wash the pak choi and slice the white parts thickly. Add to the onions and gently fry for a few minutes before adding the stock. Bring to a simmer and leave to bubble.
  3. Now cut the chicken into large chunks and mince. (Do not blend to a paste.)
  4. Place the chicken in a bowl and add the mushroom, eggs, breadcrumbs, salt and pepper. Season to taste.
  5. Using wet hands, roll small balls of meat and drop them into the bubbling soup. Cook for 5 minutes.

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Pak choi stir-fry

Preparation: 10 mins | Cooking time: 5 mins | Serves: 1

Ingredients:

Instructions:

  1. Heat the oil in a large non-stick frying pan and briefly pan fry the pak choi. Add the water and allow to steam gently for 1-2 minutes.
  2. Add the sesame seeds and chilli and stir fry for a further 2-3 minutes.
  3. Remove from the heat and serve.

Stir Fry Rice with Pak Choi

Preparation: 15 mins | Cooking time: 15 mins | Serves: 2-4

Ingredients:

Instructions:

  1. Cook the rice. When rice is ready, drain and keep hot.
  2. Heat the vegetable oil in a wok or frying pan, make sure the oil is very hot.
  3. Stir fry the vegetables starting with any of the harder vegetables, such as carrots, add cucumber, beansprouts and Pak Choi last.
  4. Stir fry for 2 minutes or so
  5. Add soy sauce and chinese Wine (or dry sherry) to the pan. Mix together thoroughly and stir-fry over a high heat for 5 minutes, or until the mixture is dry.

  6. Serve immediately.

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Sichuan Pepper Pork with Pak Choi

Preparation: 10 mins (marinate pork overnight / 3 hours) | Cooking time: 15 mins | Serves: 4

Ingredients:

Instructions:

  1. Toast peppercorns in small frying pan until fragrant. Using a mortar and pestle, crush peppercorns until finely ground.
  2. Slice pork fillets thinly; combine in medium bowl with pepper, garlic and chilli oil. Cover; refrigerate 3 hours or overnight.
  3. Heat 1 tablespoon of the peanut oil in wok or large frying pan; stir-fry pork mixture, in batches, until browned and cooked through.
  4. Heat remaining oil in same wok, add pak choi; stir-fry until just wilted.
  5. Return pork to pan with sprouts and sauces; stir-fry until heated through.

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Sweet soy fried noodles (pad sieu)

Preparation: 30 mins | Cooking time: 15 mins | Serves: 4

Ingredients:

Instructions:

  1. Place noodles in large heatproof bowl cover with boiling water, separate with fork, drain.
  2. Heat oil in large wok; stir-fry garlic and chilli until fragrant.
  3. Add chicken; stir-fry until green onion softens and chicken is cooked through. Add the Pak Choi.
  4. Add noodles with kecap manis, sauces and sugar; stir-fry, tossing gently to combine.
  5. Remove from heat; add coriander, tossing gently to combine. Sprinkle with fried onion.

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