How do you cook Chinese cabbage? Well, pak-choy, whose heads of cabbage brighten so attractively with juicy barrels?
I remember when this cabbage just appeared in our (many years ago, more than fifteen - for sure) stores, I tried to cut it into vegetable salads, but, frankly, it didn’t work out deliciously.
Even with interesting dressings, this cabbage "does not sound" and that's it. It has too flat, not pronounced taste at all. Then, if you choose salad greens, then I will give preference to an iceberg, lolo blonde or arugula.
And pak choi is good at kimchi. Or even as a side dish.
As a side dish, cooking it is easy.
We take:
• Small heads of Chinese cabbage - a couple of pieces, or one, if it is large;
• Sesame oil;
• Garlic - to taste;
• Salt - to taste or soy sauce instead of salt;
• Chile to taste.
How we cook:
My cabbage itself, and then carefully cut the heads of cabbage into two halves - so that they do not fall apart. Therefore, it is better not to cut off the "ass" of the head of cabbage.
Now we heat the frying pan with sesame oil to the state - ah, hiss - and put the cabbage cut down.
We fry for about five minutes, during this time we clean a couple of cloves of garlic, cut them and add to the oil. So late so that the scent doesn't change too much.
Now turn the cabbage over and fry a little more, sprinkling with salt or soy sauce.
The approximate readiness can be determined when the green part of the leaves changes color to a more saturated one.
Sprinkle with chili at the very end.
Bon Appetit!