I like Choi in stirfry or in my salads.
Fish and Ginger Pak Choi (any firm fish such as cod, haddock, pollock or sea bass.) You may sub spinach in these dishes also.
2 tbsp soy sauce
fresh ginger, half grated, half finely sliced
2 tsp sesame oil
1 tbsp olive oil
Juice of 1 lime
4 salmon fillets, skin on
4 pak choi, leaves separated
chopped chives
2 tbsp sesame seeds, toasted
1 red chilli, deseeded and sliced into thin rounds
Method
1. Mix together the soy sauce, grated ginger, oils, lime juice and some black pepper. Add the salmon and turn to coat. Set aside for 10 minutes.
2. Preheat the oven to 180°c/fan160°c/gas 4. Place the pak choi and chives in a large roasting tray. Scatter with the sliced ginger, and top with the salmon and marinade. Sprinkle the salmon with the sesame seeds and scatter with the chilli.
3. Roast in the oven for 8-10 minutes until the salmon is golden brown. Divide among 4 plates and serve with steamed basmati rice.
Chef’s tip
You can use any firm fish such as cod, haddock, pollock or sea bass.
Chicken and Pak Choi
Ingredients:
CHICKEN BREAST, sliced thinly.……..1#
SOY SAUCE……………………………..2-3 T
SHERRY………………………………….1 T
WHITE PEPPER…………………………1/4 t
SESAME OIL……………………………..1 T
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MUSHROOMS, sliced……………………8 oz
PAK CHOI, chopped……………………..1
ONION, sliced thinly………………………1 lg
GARLIC CHIVES, chopped 1†pieces….sml bunch
GINGERROOT, grated…………………..1â€
PEANUT OIL………………………………3 T
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CHICKEN BROTH………………………..1 ½ C
SOY SAUCE………………………………2 – 3 T
CORNSTARCH……………………………2 T
BEAN SPROUTS…………………………1#
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CHOW MEIN NOODLES**..……………..6oz or Soba noodles are good too
Directions:
Toss sliced chicken with next 4 ingredients and set aside to marinate a few minutes. Heat wok or cast iron skillet until very hot and toss chicken and marinade in and cook until done, very quickly and stirring constantly. Remove to platter. Heat 1 T sesame oil in wok until very hot and sauté mushrooms until cooked. Remove to platter and then add another 1 T oil to wok and sauté pak choi until stems are just beginning to get tender then remove to platter. Add remain 1 T oil to wok and sauté onion, garlic chives, until onion is beginning to get tender. Add broth and cook, stirring constantly, until beginning to thicken. Add sautéed vegetables, chicken, and bean sprouts. Cook until bubbly again. Serve immediately, garnished with ample chow mein noodles. **you can prepare these yourself by boiling Chinese style wheat noodles until done, draining, cooling and then broiling until crisp.
ARUGULA