Pac choy

Only recently have Asian greens  become popular in Western countries. Green, leafy vegetables belonging to the cabbage or brassica family, they are classed as superfoods, rich in calcium, iron and fiber. Pac choy is also full of folate.

You will find different varieties of Asian greens in your kitchen gardens: bok choy is the most common. You can recognize bok choy because of its white stems, and bulbous, squat shape. It is best when small, hence baby pac choy.

Pick the entire plant and remove the root.  Wash the leaves before preparation. Bok choy is wonderful steamed or braised whole with oyster sauce or in an Asian dish. It also can be cut in half lengthwise, stir-fried with ginger.

Beef and bok choy from The Produce Bible by Leanne Kitchen (2008)

1. Wash the pac choy and drain. Cut the leaves into strips.

2. Heat 1 tablespoon of oil in a heavy pan or wok. Add two crushed garlic cloves and stir-fry for 30 seconds.

3. Add and heat an additional 1 tablespoon of oil. Add 9 oz of rump steak, thinly sliced, in small batches. Stir-fry for about three minutes until browned but not cooked through. Remove beef from pan.

4. Stir-fry pac choy until wilted. Add meat, 1 tablespoon of soy sauce and 1 tablespoon of sherry. Stir-fry 2-3 minutes, until the meat is tender. Add 2 tablespoons of chopped basil and 2 teaspoons of sesame oil. Toss, remove from heat and serve. Garnish with a few slices of red pepper.

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