A member of the cabbage family, it’s one of the highest nutritionally ranked vegetables, providing high amounts of more than 21 nutrients.
Even more brilliantly, as well as the usual benefits of cruciferous veg, pak choi boasts omega-3s, as well as the antioxidant mineral zinc, boosting immunity, anti-inflammatory processes and brain function.
Sticky Green Stir-fry with Beef – from BBC Good Food website
- 1 tbsp sunflower oil
- sirloin steaks , trimmed of fat and thinly sliced
- 1 head broccoli , cut into small florets
- 2 garlic cloves , sliced
- 300g sugar snap peas
- 4 spring onions , thickly sliced
- 3 pak choi , leaves separated and cut into quarters
- 4 tbsp hoisin sauce
Heat the oil in a large wok or deep frying pan, then sizzle the beef strips for 3-4 mins until browned. Remove and set aside.
Toss the broccoli and garlic into the wok with a splash of water, then fry over a high heat for 4-5 mins until starting to soften.
Add the peas, spring onions and pak choi, then stir-fry for another 2-3 mins, then stir in the hoisin sauce and beef.
Heat through quickly, adding a splash of water if it seems a little dry. Great with noodles or rice.
Perfect Pak Choi – from Delish.com
- 1 tbsp.
- vegetable oil2
- garlic cloves, crushed
- 2.5cm ginger, peeled and cut into thin matchsticks450 g
- baby pak choi, cut in quarters with core intact2 tsp.
- low-sodium soy sauce 1 tsp.
- toasted sesame oil, for serving (optional)1/2 tsp.
- toasted sesame seeds, for serving (optional)
Heat vegetable oil in a large pan over medium-high heat. Add garlic and ginger and cook until fragrant, 30 seconds.
Add pak choi, soy sauce, and 2 tablespoons water. Cover and cook 1 minute, then remove lid and cook, stirring occasionally, until cores are tender and all liquid has evaporated.
Transfer to a serving dish, drizzle with sesame oil and sprinkle with sesame seeds, if using.