VIDEO: How to properly prepare Pak Choy

This is how pak choy is used

• Since Pak Choy can also be eaten raw, you do not have to worry about cooking times. Boil or stew it until it has the consistency that you like, from almost raw to a spinach-like sauce.
• Pak Choy has a strong taste of mustard, as the German name mustard cabbage suggests. For this reason you should only season it lightly, preferably only with salt and pepper, and not "kill" its own flavor with strong spices.
• If you use Pak Choy as a vegetables you should only cook it briefly; it is best to cut the washed vegetables into strips. Stew an onion and then add the pak choy. Let it stew for a few minutes.
• Since the crunchy stems take significantly longer to soften, they should, provided you use them Like soft, first cook the white stems and the leaves only after a few minutes of cooking admit.
• as salad Chop up the pak choy and serve it with a vinaigrette. If the taste is too strong for you, mix it 1 to 1 with Chinese cabbage or green salad.


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Recipe for fried mustard cabbage

A somewhat unusual way of making pak choy is to deep-fry it. This method has the advantage of preserving the aroma quite unadulterated.

1. Wash the pak choy and remove the outer leaves, which are tough. Cut the remaining vegetables into fine strips.
2. Heat the oil in a deep fryer or wok and only add small amounts to the boiling oil. The cabbage is only fried briefly until it collapses and is crispy. That happened after 30 seconds.
3. Immediately lift it out of the oil and place it on kitchen paper to absorb as much oil as possible.
4. Mix the fried pak choy with a little salt, sugar and pine nuts - a delicious addition to a salad or a Chinese main course.