The Wonderful Uses Of Pok Choi

Hot pak choi rice salad with sesame and ginger dressing

1 cup basmati white rice
2 Tb vegetable oil
1 small onion, finely chopped
1 medium carrot, grated
2 cups finely chopped pak choi
2 tsp roasted sesame seeds

Dressing
2 Tb lime or lemon juice
1 Tb vegetable oil
1/4 tsp sesame oil
1 Tb minced fresh ginger
1 Tb sweet chilli sauce
1 tsp brown sugar

Cook basmati rice.
Roast sesame seeds in dry fry pan at medium heat, stirring constantly to avoid burning.

Put all dressing ingredients together and shake in screw-topped jar.

Prepare vegetables. Sauté the onion until translucent, then add the carrot for a few minutes, Toss in the pak choi. Stir fry for about 3 - 5 minutes then add to the cooked rice. Pour dressing over and toss gently. Place in serving bowl and sprinkle with sesame seeds. Serve immediately

Serves 2-4

Pak choi and marinated tofu

300g tofu diced in 1cm cubes
1/4 cup light soy sauce
Splash cooking oil
1 tsp grated ginger
2 cloves garlic, crushed
1 onion finely sliced
2 cups pak choi leaves and stems, sliced
into 1cm strips
2 cups other vegetables.

Choose a mixture of colours and textures to add interest and cut into 1-2cm slices.

Try celery, broccoli, courgette, green beans, peppers, bean sprouts, carrot, snow peas, turnip and mushrooms.

1/2 cup chopped tinned tomatoes

Slosh chilli sauce, to taste Rice or noodles to serve Marinate the tofu in the soy sauce for 30 minutes.

Heat the oil in a wok or large frying pan. Sauté the onion for a few minutes. Add the ginger and garlic.

Cover and cook for few minutes until the onion is soft. Add the rest of the vegetables, slower cooking ones first, quick cooking ones last. Add the tofu and the marinade and the tomatoes. Cook until the vegetables are tender. Add chilli sauce to taste. Serve over rice or noodles.

print