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How Can I Prepare Pak Choi?

Pak choi is an Asian type of cabbage that is particularly good for salads – you can also enjoy it raw – blanching and stir-frying in a wok. At the same time, it is recommended as an alternative to domestic types of cabbage such as savoy cabbage. If you would like to prepare pak choi as part of vegetable dishes, it is best to put it in the pot or pan just before serving, as it is relatively sensitive to heat. In this way, the leaves retain their color during preparation – and nutrients and the crunchy consistency are retained. Since the sturdy stalks cook slower than the leaves, separate the two before cooking and cook the stalks a little longer than the leaves when frying pak choi.

Cut and prepare the pak choi

Before cooking, remove the outer leaves around the head of the pak choi. Then cut off the stalk and rinse the cabbage thoroughly under running water. Now you can either dry the individual leaves in a salad spinner or pat them dry by hand with kitchen paper. Then separate the leaves and stems, cut both into small pieces or strips and the Pak Choi preparation can begin. In terms of taste, the cabbage with its subtle mustard note moves slightly in the direction of chard. Our EDEKA expert reveals what other properties characterize Pak Choi.

Blanch the pak choi

If you would like to serve pak choi as a side dish, simply blanch the cabbage briefly. To do this, cut it up into small pieces and place it in a pot of boiling water. After about five minutes, remove the stems or leaf veins with a slotted spoon. The leaves, on the other hand, only need about two minutes. Put all of the cooking water directly into a prepared pot of ice water to deter the pak choi. After that, you can serve the cabbage.

Prepare Pak Choi: wok and pan

If you would like to prepare Pak Choi in an Asian way and fry it together with other ingredients in a wok or a pan, clean, wash and cut the cabbage as described above. The pak choi pieces are added just a few minutes before you serve the stir-fry – for example, an Indonesian bami goreng or Chinese chop suey. Here, too, due to the different cooking times, you should make sure to cook the stems first and only add the leaves at the end. This also applies to our pak choi vegetable stir-fry. Alternatively, if you only want to use the stalks of the pak choi, they can be cooked in salt water in the same way as asparagus.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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