Bak Choi: How to properly prepare fragrant Chinese cabbage | – Guide – Cooking

Status: 09-19 2022 at 1:37 PM

The fragrant Pak Choi is ideal for Asian cuisine. The vegetable is related to Chinese cabbage and is also called mustard cabbage.

Visually, Choibak is reminiscent of modern times, but the taste is very different. The white stem has a very slight pungent taste, making it particularly effective in Asian cuisine. Therefore, Pak choi is very popular as an ingredient in charred wok dishes. But fine cabbage is an ingredient in vegetable soups, and it tastes great either baked in the oven or raw in salads.

Prepare Pak Se-ri Properly

Pak choi goes well with noodles, for example in Asian-inspired vegetable soups.

Before processing, first cut off the woody stems and, if possible, the outer leaves. Wash well and cut the leaves and stems separately. The stems take much longer to cook than the leaves, so always fry or boil the stems first, about 4 minutes. This will allow the vegetables to remain al dente. Add leaves at the very end. They only need to crumble for a while and are ready in a minute or two.

Pak Choi is often prepared in a wok or pan. Just fry in oil and season with Asian flavors like cilantro, ginger, lemongrass and soy sauce. For vegetable soups or ramen specializing in Japanese noodles, stir-fry the Bakcho first. Then pour in the broth and season to taste.

Best as a side dish or salad

Porcelain plate with green pepper, olives, avocado and tomato salad on set table.  © Panthermedia / imago Photo: Brebcax

Rak Choi goes well with olives, tomatoes or avocados.

Alternatively, Pak Choi can be prepared in a similar way to spinach or chard with poultry or lamb. To do this, briefly fry the cabbage or sauté it with a few chopped onions. Cabbage can also be served with potatoes and minced meat, for example, in oven-baked casseroles with cheese.

Pak choi is also delicious raw as a crispy salad. Cut the leaves and stems into small pieces and use as a leaf salad and with any other vegetables of your choice. Marinated in classic oil and vinegar vinaigrette.

Buy and store Pak choi

Pak Choi is originally from Asia, but the vegetables are available from us all year round. Commodities often come from Dutch greenhouse cultivation. The Outdoor Pak Choi is from June to November. If you buy cabbage, it should be fresh and firm, without wilting or brown spots. Consume Bakchoi as soon as possible. We recommend wrapping it in a damp cloth and storing it in the refrigerator for a week or so.

Raising Your Own Park Ji-Sung

Park Choi is planting it on the bed.  © NDR Photo: Katrin Weber

If Bakchoi is sown only in late summer, the plant will grow densely and densely.

If you have a garden, you can easily grow cabbage yourself. Pak Choi is very insensitive and needs a sunny to semi-shady area and can be brought forward or sprayed directly outdoors. Since Bakchoi is one of the so-called single plants, the sowing time is relatively late (mid-July to early August). Too much light and heat otherwise it shoots very quickly.

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