Friday, February 26, 2010

Hot & Spicy Pak Choy

There's a preferred way I like to cook and enjoy all members of the choy family, be it pak choy, bak choy, baby bak choy etc. and that is, a stir fry. It's fast, it's easy and it's on the table in about 3 minutes! This is my kind of fast food.

There's really no recipe to this and you can use can bottled sauce you like such as black bean sauce etc. Here, I used this Nyonya Belacan Chilli Sauce. It is a chilli sauce with shrimp paste.

Here's what I did:

  1. Chopped 3 large heads pakchoy
  2. Added 2 tablespoons oil to a wok and heated until very hot
  3. Threw in the the pak choy and stir fried for 1 minute
  4. Added 3 tablespoons of the chilli sauce (add less for less heat), along with 1/2 teaspoon palm sugar and a sprinkling of salt
  5. Toss for 2 minutes and serve hot!


The key to a good stir fry of vegetables is to ensure that the vegetables are uniformly cut and they must be void of all moisture; if not, when added to the pan, they will spring water and start to stew. Salt to taste just before the vegetables are done.



So simple! The only hard work here is to cut the greens, it looks like!


I love this recipe. whenever I visit my local korean grocery store, I see these piles of bok choy and I keep wondering what to do with it. Now I know! :)



Looks & sounds delicious!


Kick up the notch with sambal chili, yay!


Sounds easy and delicious! I will defntly try this one out.


Tragically, I don't think I've ever had Pak Choy before. This looks amazing however! So savory and delicious.


Sauce looks like an interesting find Cynthia. Ditto on the fast food!


Hey Cynthia, What a great project, thanks for telling me about it. I myslef used to be vegan for more than two years, but then somehow I lost it. TOday I enjoy everything. In fact, I am having a big red juicy steak tonight. I should not be saying it here, I know :-)


this recipe was delicious. I loved the spicy kick. I ordered my pak choi fresh from Dragon Organics a student run agricultural business in Escondido. I definitely think that add a lot to do with the full flavor and great balance of taste.

  © by 2008 Modified by Cynthia Nelson

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