British "pak choi or pok choi" is a type of Chinese cabbage. It is popular in southern China, East Asia, and Southeast Asia. It is also a winter vegetable in Northern Europe. Eat the entire plant by stir-frying or simmering in water for 8 minutes. Leaves cook quicker than the stem.
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bok choy
청경채 (Korean) /cheong-gyeongchae/
チンゲン菜 (Japanese) /chin gensai/
白菜 (Chinese) /bái-cài/
Serves 4
Serve as a side-dish.
- 6 bulbs organic baby bok choy
- 2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos
- 1 tsp. (5 g) organic sugar
- 2 Tbs. (30 ml) olive oil
- 1 to 1 1/2 pounds (455-680 g) organic bok choy, wash, trim bottoms and tops of leaves. Cut into halves from bottom to top.
- 1 Tbs. (15 g) grated ginger
- 2 minced garlic cloves
- sesame seeds
- sesame oil
~Korean~
일 /il/ 1. Whisk soy sauce/liquid aminos and sugar until the sugar dissolved.
이 /ee/ 2. Heat the oil in a skillet or wok over high heat.
삼 /sam/ 3. Add the stalks and cook about 3-5 minutes.
사 /sa/ 4. Stir in the ginger and garlic, cook for 30 seconds.
오 /oh/ 5. Add the leaves and sauce, cook about a minute.
육 /yook/ 6. Cover and stream about 4 minutes.
칠 /chil/ 7. Transfer to a platter, garnish with sesame seeds and drizzle with sesame oil.
For more vegetables
팔 /pal/ 8. Remove the bok choy.
구 /gu/ 9. Stir-fry other cut vegetables of your choice
십 /sip/ 10. Stir in the bok chop.
열하나 /yeolhana/ 11. Cook a few more minutes.
