Pak Choi: Properly Prepare Aromatic Asian Cabbage | NDR.de – Guide – Cooking

Pak Choi: Properly Prepare Aromatic Asian Cabbage |  NDR.de – Guide – Cooking

Status: 04/13/2022 3:57 p.m.

With its fine aroma, Pak Choi is ideal for Asian cuisine. The vegetable is related to Chinese cabbage and also known as mustard cabbage.

Visually, Pak Choi is somewhat reminiscent of Swiss chard, but tastes very different. The white stalks have a very slight spiciness, especially effective in Asian dishes. Bok choi is therefore very popular as an ingredient in stir-fried wok dishes. But fine cabbage is also delicious as an ingredient in vegetable soups, baked or raw in a salad.

Prepare the pak choi well

Pak Choi: Properly Prepare Aromatic Asian Cabbage |  NDR.de – Guide – Cooking

Bok choi goes well with noodles, for example in an Asian-inspired vegetable soup.

Before processing, first cut off the woody stem and possibly also the outer leaves. Thoroughly wash and chop the leaves and stems separately. The stalks take much longer than the leaves to cook, so always fry or boil the stalks first, this takes about four minutes – this keeps the vegetables al dente. Add the leaves at the very end. They only have to crumble briefly and are ready after just a minute or two.

Pak Choi is often prepared in a wok or skillet. Simply fry in oil and season with Asian flavors, such as cilantro, ginger, lemongrass and soy sauce. For vegetable soup or the specialty Japanese noodle soup ramen, fry the bok choi first. Then top with the broth and season to taste.

Pak Choi as a side dish or in a salad

A porcelain plate with a salad of pak choi, olives, avocado and tomatoes on a laid table.  © Panthermedia / imago Photo: Brebcax

Raw Pak Choi goes well with olives, tomatoes or avocados.

Alternatively, Pak Choi can be prepared in the same way as spinach or chard, for example as an accompaniment to poultry or lamb. To do this, sauté the cabbage briefly or sauté it with a few sliced ​​onions. Cabbage can also be processed well, for example, with potatoes and minced meat in a casserole baked with cheese.

Bok choi also tastes great raw as a crisp salad: Cut the leaves and stems into small pieces and use them like lettuce, combine with other vegetables as desired. Marinate with a classic oil and vinegar dressing.

Buying and Storing Bok Choi

Although Pak Choi originated in Asia, the vegetable is available here all year round. The goods often come from Dutch greenhouse cultivation. Outdoor Pak Choi are held from June to November. When you buy the cabbage, it should be crispy and firm, with no wilted parts or brown spots. Consume pak choi as soon as possible. It keeps for about a week in the refrigerator, ideally wrapped in a damp cloth.

Grow your own pak choi

If you have a garden, you can easily grow Asian cabbage yourself. Pak Choi is quite insensitive and can either be field-sown or sown directly outdoors. The ideal time for this is summer, but the seeds can also be planted from mid-May. Pak Choi prefers a sunny to partial shade location.

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