In the Caribbean, all Asian spinach-vegetables such as Pak Choy and Bok Choy are considered to be spinach or a variety of Callaloo. Often the Pak Choy and Bok Choy would be mixed with other varieties of spinach to form one dish. They are also cooked on their own.
When shopping for Pak Choy in the region, it is sometimes labeled at Chinese Cabbage.
Pak Choy is a very tender spinach and cooks up very quickly. A stir fry is one of the easiest and simplest way to cook this vegetable and have it retain all its nutrients.
Prep Time: 12 minutes
Cook Time: 5 minutes
Total Time: 17 minutes
Yield: Serves 4
- 2 lbs Pak Choy
- 2 Tsp oil
- 1/2 cup diced onions
- Minced hot pepper to taste
- 2 cloves garlic, crushed
- Salt and pepper to taste
Cut off the root at the bottom of each bunch of Pak Choy. Chop up the Pak Choy - white and green parts.
Heat oil in a wok or very large pan until very hot.
Toss in onions, pepper and garlic let cook for 1 - 2 minutes.
Add Pak Choy and toss continuously until the green leaves wilt. Remove from heat immediately, season with salt and serve right away.