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.
.JPG)
bok choy
청경채 (Korean) /cheong-gyeongchae/
チンゲン菜 (Japanese) /chin gensai/
白菜 (Chinese) /bái-cài/
Serves 4-6
Serve as a side-dish.
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, cut the stalks lengthwise, then cut crosswise, finally into small pieces; green cut in thick pieces
1 Tbs. (15 g) grated ginger
~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 5 minutes.
사 /sa/ 4. Stir in the ginger and cook for 30 seconds.
오 /oh/ 5. Add the leaves and sauce, cook about a minute.
For more vegetables
육 /yook/ 6. Remove the bok choy.
칠 /chil/ 7. Stir-fry other cut vegetables of your choice.
팔 /pal/ 8. Stir in the bok chop.
구 /gu/ 9. Cook a few more minutes.
