Pak choi is an Asian cabbage that is also known by many other names. Thus, puck choi can also be called Chinese cabbage, Peking cabbage, mustard cabbage and Bok choy. It could be basically a piece of soup, a stand-alone dish, a piece of side dishes and everything else, if we just have enough imagination. Pak choi recipes allow cooking, boiling, frying and raw form. We have gathered all the information about little choi cooking, little choi recipes and some other interesting things for all cuisines.
What is choi?
Pak choi is a type of Chinese cabbage used for food. Also known as bok xoy, siu bok choym bok choi, pak choy and others where we did business with them – Chinese cabbage, Beijing cabbage or mustard. Translated from Cantonese, it means white vegetables. It all depends on the type or variety of this cabbage. They vary in color, taste, size and crunchy.
Which puck choi is the best?
This is what we ask ourselves when we buy vegetables, fruits and watermelons, which we like to “pet” while walking around the store. Avoid torn, yellowed and dried leaves. The principle of choosing pok choi cabbage is the same as choosing some types of salad. There is also a little “baby” choi, which has a slightly softer taste, is softer and greener in color compared to other types.
How to store and prepare some choi?
A little choi can be stored in the fridge after purchase, just as we store a salad – also in a plastic bag. In preparation, the issue is almost the same with the preparation of celery and chicory. Cut the end of the stalk, remove all the bad leaves, separate them from each other and wash thoroughly under water.
Nutritional value of little choi
A raw dish consists of 95 percent water, 2 percent carbohydrates, one percent protein and one percent fat. It contains vitamins A, B, C and K, as well as calcium, iron, magnesium, manganese, potassium and sodium. One hundred grams of raw choi represents 54 kilojoules of energy.
Little choi, bok choy, mustard cabbage and many other names
Recipe: A little choi in many ways
Here are some recipes with a popular Asian raw material that spread around the world years ago. Little choi brings many benefits, among which the most obvious and excellent is its versatility.
A little choi with chicken
To prepare you will need:
- a pair of chicken breasts – cut into strips
- 2x a little choi – sliced leaves
- 4 new onions
- 2 teaspoons oil
- 1 clove of garlic
- 1 anise star
- . Teaspoon red chili
- 4 teaspoons soy sauce
- 2 teaspoons balsamic vinegar
- parsley
- sugar peas
- 1 teaspoon tarragon
- 1 teaspoon chickpeas
- 1 teaspoon ginger
Preparation of dishes:
In a large skillet or wok, heat the oil over medium heat. Put the chicken breast strips in the oil and fry for about four minutes or until the strips are almost completely processed. Add the garlic, ginger, anise and chili peppers and cook, stirring, for another half minute. After that, add the sugar peas, a little choi and spring onions. Bake for another four minutes until all the ingredients are cooked to your liking. Finish with soy sauce, balsamic vinegar and fresh herbs. Stir several times and the dish is ready.
A little choi at first
To prepare the dish you will need:
Preparation of dishes:
Cut three choi heads in half. Simmer for about three minutes until a little choi is completely softened. If desired, you can add sliced red chili or peppers. The dish is very simple and much more like spinach, except that here you do not use vegetable puree.
Little choi is a versatile cabbage that can be prepared in a thousand and one ways
Noodles with shrimp and a little choi
To prepare the dish you will need:
- 1 liter of chicken broth
- 2 teaspoons seaweed sauce
- 2 teaspoons hoisin sauce
- 1 teaspoon fish sauce
- 300 grams of shrimp
- 4 choia heads – cut into four
- 2 instant noodle packs per wok
- 4 new onions – chopped
Preparation of dishes:
Boil a liter of chicken broth or soup base in a large skillet or wok. When it boils add the fish sauce, hoisin sauce and oyster sauce. Let simmer for a moment and add the shrimp. If the shrimp are raw, cook for about two minutes, but if the shrimp are ready, add them along with a little choia heads. Cook for two minutes, until the choi is softened. Now add the noodles to the mass and separate them to make them easier to cook. Lower the heat and cook for another two minutes. Add the fresh onions to the mixture, mix and serve.
Sesame and a little choi
To prepare the dish you will need:
- 9 small heads little choi
- 2 teaspoons oil
- 2 teaspoons sesame oil
- 1 green bean of something – chopped
- 1 soft green chili – chopped
- 1 teaspoon fish sauce (optional)
Preparation of dishes:
Cut off the tails of all the choias heads and wash and drain them. Heat the oil in a large skillet or wok and add a teaspoon of sesame oil, garlic, chili, fish sauce and, of course, a little choi at a medium temperature. Stir until the ingredients are mixed and cover with a lid. Lower the heat and cook for another five minutes, stirring occasionally. After removing from the heat, add a teaspoon of sesame oil and a pinch of salt. Stir and serve.
Marinated tofu and choi little
To prepare the dish you will need:
- 250 g of fresh tofu
- 2 teaspoons oil
- 1 cm ginger – cut into slices
- 200 g choia
- 1 teaspoon rice wine
- . Teaspoon chili
- jasmine rice (optional)
To prepare the marinade you will need:
- 1 teaspoon minced ginger
- 1 teaspoon dark soy sauce
- 2 teaspoons light soy sauce
- 1 teaspoon sugar
Preparation of dishes:
Fry the tofu pieces with a toothpick to make it easier for the marinade to soak into them. In a bowl, mix all the marinade ingredients and add the tofu pieces. Let stand for about ten minutes and maximum fifteen. Heat half the oil in a wok or pan, add the ginger and fry for a few seconds. Add a little choi and fry for a maximum of two minutes. Sprinkle a little water to form steam and simmer for another two minutes. When the little choi leaves are boiled and softened, arrange them with salt. Transfer to a plate and rinse the wok under running water. Reheat and add the rest of the oil. When it starts to smoke, add the tofu pieces with the marinade and fry for 5 to 10 minutes. Tofu should be well cooked on all sides. Sprinkle with rice wine and add the rest of the marinade and reduce the liquid. Stir in the chili and mix thoroughly. Put the tofu in a little choi and serve.
A little choi with tofu is a popular dish
Author: Žiga Kastelic, PHOTO: pixabay.com
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