Stir-Fried Pak Choi with Garlic
Two minutes in a hot pan is all pak choi needs. Garlic, a splash of soy sauce, a drop of sesame oil - the side dish that goes with nearly everything in China.
- 10 minutes
- 4 servings
- Side dish
- vegan
- nut-free
- lactose-free
- folatreich
- kalorienarm
- rich in omega-3
- vitamin-c-reich
- vitamin-k-reich
Ingredients
- 600 g Pak choi (halved lengthwise, washed and dried)
- 15 g Garlic (sliced, not crushed)
- 20 g Canola oil
- 12 g Soy sauce
- 5 g Sesame oil (only off the heat)
Instructions
- Halve or quarter the pak choi lengthwise, wash it thoroughly and spin it really dry. Wet vegetables steam instead of frying.
- Get the pan or wok very hot, add the oil and fry the garlic for 20 seconds until fragrant but still pale.
- Add the pak choi and stir-fry for 90 seconds, turning constantly. The stems should squeak and the leaves just collapse.
- Pour the soy sauce down the side of the pan - there it flashes off briefly and turns more roasted.
- Take off the heat, add the sesame oil and serve at once.
Warum die Sojasauce an den Pfannenrand kommt
On the hot rim the water flashes off at once while the sauce's sugars and amino acids briefly roast. That is exactly where the aroma Chinese cooks call wok hei comes from - poured over the vegetables, the same sauce would only water them down.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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