Already cultivated for years in our country, pak choi or bok choi is a wonderful vegetable to prepare a healthy and light but satisfying dish in just a few minutes, perfect for dinner on one of those days when we hardly feel like or have time for anything. . And it is very easy to customize to taste even by improvising with what we have at home.
Easy to complete with some protein simple as eggs, leftover roasted or grilled chicken, a can of sardines, cooked legumes, tofu, seeds or a dressing with tahini or dried fruit cream, we can also take it as it is or serve it as a garnish for fish en papillote or any meat or vegetable protein.
Peel and grate or finely chop the ginger and garlic. Cut the pak choi in half lengthwise, remove the outermost leaves or the hardest parts if they are damaged and wash and dry with smoothness.
Heat the oil over low heat in the griddle or large skillet with the garlic, ginger, chili and seeds, and let them release their aroma. Add the pak choi raising the heat and press a little so that they brown well.
Cook like this for a few minutes, turn the pieces over and water with the soy sauce and vinegar. Continue cooking until they are to the desired point and serve with toasted sesame seeds, fresh cilantro or parsley and the optional katsuobushi.
Katsuobushi (dried and smoked tuna flakes) 40 g
With what to accompany the pak choi
We have already commented that this grilled pak choi with Asian flavors is perfect to drink at dinner time no more or accompanied by some simple protein such as a poached, boiled or grilled egg, canned sardines or anchovies, a tofu scramble, etc. If we have leftovers we can chop it up and add it to a soup or ramen type, and it also looks great as part of a vegetable omelette.
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