Sunday, May 10, 2009


Let's eat!
Although not usually found in Japanese cooking pak choy is a vedette in Chinese, Thai and Vietnamese cooking. For me it is one of the most exciting vegetables to be found in the market.
And with just minor cooking effort you can have a succulent dish.

  • Preheat 1 to 2 tablespoons peanut or corn oil in a wok or large pan until rippling.
  • Halve 6 heads baby bok choy lengthwise, keeping the stems and leaves intact, and place in the wok with chopped or sliced garlic and fresh ginger.

  • Stir-fry until fragrant; season with salt.
  • If you feel like celebrating you can also add shiitake mushrooms and tofu cubes to the stir fry. And for texture i add a tablespoon of sesame seeds.
  • Dribble some mirin and soy sauce dressing to which a pinch of brown sugar has been added.
  • Serve and enjoy.
And just to keep on topic notice the Finnish linen table runner in the photo ね! :)

neki desu

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1 comment:

  1. lovely combination of lines and textures - the recipes sound good too!


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