I waited about a month before pulling this last pak choy (like bok choy) from my garden. It’s a little like kale in that it’s hardy and can handle the first frosts. Mostly I wanted to keep something green growing, in an effort to fend off winter, which would inevitably fail.
I didn’t, however, want the green to go the way of my holy basil, which gave up both physically and emotionally the second the temperature dropped below freezing. I suppose it’s not so different from the rest of us, really.
So I had to do something special with this pak choy. And that meant letting it shine by not overcooking it. This recipe is quick and simple and delicious. The only trick is to keep stirring. The second you step away, it burns. Work on your “wok hai/hay.”
Wok-Fired Pak Choy with Peanut Sauce
1 head pak choy or bok choy
2 cloves garlic, minced or finely chopped
1 1/2 tbsp sesame or peanut oil
Sauce:
2 tbsp peanut butter (I like crunchy, but smooth works too)
1 1/2 tbsp fish sauce or soy sauce
2 tsp rice vinegar
1 tsp brown sugar or cane sugar
2 tbsp coconut milk or water (water will be less creamy)
1/2 tsp red pepper flakes, optional
Wash the pak choy well and separate into branches.
Combine all the sauce ingredients in a small bowl. Adjust to taste (more sugar, more vinegar, more fish sauce, more coconut milk, etc).
Heat the sesame oil in a wok over high heat. When hot, add the garlic and stir-fry 30 seconds, stirring constantly. Add the pak choy and stir-fry 1 1/2 to 2 minutes, or until bright green and stalk is slightly softened.
Add the sauce and bring to a boil. Pour immediately onto a plate or serving platter.
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