How to properly cut pak choi
Pak Choi is a healthy cabbage vegetable with a very mild taste.
- The stems are significantly harder than the leaves. Because of this, it takes a little longer to cook.
- If you take this fact into account when cutting the vegetables, they will be cooked evenly during preparation.
- First, remove the outer leaves of the cabbage. Then cut off the bottom part of the stalk with a sharp kitchen knife.
- The individual leaves can now be easily separated from one another and cleaned thoroughly under running water. Then dry the pak choi with kitchen paper.
- Then separate the green leaves from the thicker, light-colored stalks. Cut the stalks into smaller pieces. You can chop the softer leaves a little more coarsely.
- You can steam pak choi in a pot or fry it in a wok. In any case, put in the firmer stems first and only a short time later the softer leaves. Tip: Pak Choi harmonizes very well with the passion fruit.
- In this way, you can be sure that the pak choi has an even, pleasant consistency and tastes really delicious.