The baby pak choy (very similar to the better-known bok choy) looked too good to pass up at the local farmers market, so to the Rancho Kitchen it went to create a delicious fresh recipe to share!
The beauty with most recipes, this one included, is that you can customize them however you like. Don’t have pak choy? Try some baby bok choy or full-sized bok choy chopped up.
Don’t like the choy family of greens? Try this recipe with kale, chard, cabbage or spinach. Also, play around with different nuts and seeds if you feel inspired; create your own perfect recipe with this base.
Green Veg Fry
- 2 large handfuls of baby pak choy (about 1 lb, or a small bag from a local merchant; doesn’t have to be exact!)
- ¼ cup of roughly chopped walnuts
- 1 tbsp sesame seeds
- 1 tsp dried basil
- 1 clove of garlic, pressed or finely chopped
- 1 tsp butter or cooking oil
- ⅛ ground pepper
- Pinch of sea salt
- Squeeze of lemon juice (about 1 tsp)
In a frying pan, toast the walnuts over medium-high heat until fragrant and just starting to brown. Then add the sesame seeds and continue to toast until they’re just starting to turn golden. Add the salt, pepper, basil, garlic and butter to the pan, with the walnuts and sesame seeds, and stir to combine. Allow mixture to cook for about 30 seconds before adding your greens.
Now add your pak choy and stir everything together. Keep an eye on the pan, as the greens will cook very quickly! I prefer cooking the greens so they’re only partially wilted, with the thicker stems hot but not soft from a longer cook. If you prefer your greens totally wilted, allow to cook in the pan for an extra few minutes. Keep stirring everything together every 30 seconds or so until it reaches your desired doneness.
Serve the greens as a tasty side dish to your main meal or alone as a hot salad. Squeeze some lemon juice over the greens once they’re served, then enjoy!
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