Monday, September 21, 2009

Pak choi with oyster sauce

Until I had my neither cooked nor raw insight, I was never quite sure what to do with pak choi. This is really simple, but effective. The key to it is that the green parts of the leaves should be slightly singed, while the white stems should still be crunchy and fresh, creating a nice contrast of textures and flavours. If you don't like oyster sauce, or it's against your principles, then you could use some light soy sauce and a little sesame oil instead.




Ingredients
4 small heads of pak choi
4 tablespoons of oyster sauce
vegetable oil

Method
  1. Remove any tired-looking outer leaves from the pak choi, and cut any larger leaves in half lengthwise.
  2. In a wok or large frying pan, heat a little vegetable oil until it starts to smoke. (As for most stir-fries, the oil is not really a cooking medium as such, just a way of stopping the ingredients from sticking.)
  3. Add the pak choi and cook over a high flame for a couple of minutes.
  4. Drizzle the oyster sauce over the pak choi and serve.

1 comment:

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