Our simple pak choi vegetable Chinese Leaf Recipe is not only healthy but can be used as a side dish for many dishes. In a wok with garlic and ginger in a spicy Asian stir-fry sauce!
Apart from the fact that pak choi, packed with potassium, vitamin C, carotene and B vitamins, is a pretty healthy front-runner among cabbages, it also tastes milder than its peers. Which is not to say that it has no taste. Oh no, it’s been wearing culinary skinny jeans virtually forever. Its crisp, deep green leaves with thick, juicy stems have a spicy, slightly mustardy aroma, which is why the vegetable is often called mustard cabbage in German.
It is also extremely easy to prepare and, at the latest, virtually the answer to the question of what ends up in the quick “I’m-hungry-but-only-have-15-minutes-of-time” stir-fry on a Tuesday evening. The wok is his favourite musical instrument. Stewing, braising? He knows it, he can do it, he plays it blind. Multi-talented, you know. And steaming? Anyway. Our steamed pak choi with garlic-ginger sauce is the best proof.
Does Chinese leaf taste like lettuce?
Chinese leaf, also known as Napa cabbage or Chinese cabbage, is a type of leafy green vegetable that is commonly used in Chinese cuisine. It has long, pale green or white stalks and a slightly crunchy texture, and it is often used in stir-fries, soups, and other dishes.
Lettuce, on the other hand, is a type of leafy green vegetable that comes in a variety of different shapes, sizes, and colors. It has a crisp, crunchy texture and a mild, slightly sweet flavor, and it is often used in salads and sandwiches.
While Chinese leaf and lettuce are both leafy green vegetables, they do have some differences in terms of their flavor and texture. Chinese leaf has a slightly crunchier texture and a mild, slightly sweet and slightly bitter flavor, while lettuce tends to have a softer texture and a milder, sweeter flavor. Overall, Chinese leaf and lettuce are two distinctively different vegetables that have their own unique characteristics.
Can you fry Chinese leaf?
Yes, Chinese leaf, also known as Napa cabbage or Chinese cabbage, can be fried. It is a versatile vegetable that can be used in a variety of different dishes, and it can be cooked in a number of different ways.
To fry Chinese leaf, you can slice or shred it into small pieces and then cook it in a pan with a small amount of oil over medium-high heat. You can also add other ingredients to the pan, such as garlic, onions, or other vegetables, and stir-fry everything together until the Chinese leaf is tender and slightly caramelized.
Fried Chinese leaf can be served as a side dish, or it can be used as a topping for noodles, rice, or other dishes. You can also try adding different flavors and seasonings to the pan while frying the Chinese leaf, such as soy sauce, hoisin sauce, or chili paste, to give it additional flavor. Experiment with different cooking methods and flavor combinations to find the best way to enjoy Chinese leaf for your taste.
Best Chinese Leaf Recipe
Servings: 4 Preparation:15 minutes Cooking time: 5 minutes Calories: 210 Fat: 18g
Ingredients
For the garlic ginger sauce:
2 spring onions
20 g ginger
3 cloves garlic
2 dried chillies
4 tbsp peanut oil
3/4 tsp whole cane sugar
1/2 tsp salt
1/2 tsp Szechuan pepper optional
3 tbsp soy sauce
1 tbsp Chinese black vinegar or balsamic vinegar
1 tsp cornflour mixed in 1 tbsp cold water
Also:
750 g pak choi
2 tbsp roasted sesame seeds
Instructions
For the garlic-ginger sauce:
Cut spring onions into rings, ginger into fine sticks, garlic and dried chillies into thin slices.
Put the peanut oil in a hot saucepan. Saute the onion, ginger, garlic and chilli over a low to medium heat for 5 minutes, stirring occasionally.
Season with sugar, salt and Szechuan pepper, fry for 2 minutes and then deglaze with soy sauce, vinegar and 200 ml water. Bring to the boil, stir in the cornflour and allow to thicken briefly over a medium heat. Then put aside until ready to use.
For the vegetables:
Divide the pak choi into individual leaves, heat the water in a pan with a steamer basket and steam the vegetables for 5 minutes.
Arrange the pak choi on plates, top with the briefly reheated sauce and sesame seeds and serve with jasmine rice or brown rice.
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Ingredients
- 2 spring onions
- 20 g ginger
- 3 cloves garlic
- 2 dried chillies
- 4 tbsp peanut oil
- 3/4 tsp whole cane sugar
- 1/2 tsp salt
- 1/2 tsp Szechuan pepper optional
- 3 tbsp soy sauce
- 1 tbsp Chinese black vinegar or balsamic vinegar
- 1 tsp cornflour mixed in 1 tbsp cold water
Instructions
- For the garlic-ginger sauce:
- Cut spring onions into rings, ginger into fine sticks, garlic and dried chillies into thin slices.
- Put the peanut oil in a hot saucepan. Saute the onion, ginger, garlic and chilli over a low to medium heat for 5 minutes, stirring occasionally.
- Season with sugar, salt and Szechuan pepper, fry for 2 minutes and then deglaze with soy sauce, vinegar and 200 ml water. Bring to the boil, stir in the cornflour and allow to thicken briefly over a medium heat. Then put aside until ready to use.
- For the vegetables:
- Divide the pak choi into individual leaves, heat the water in a pan with a steamer basket and steam the vegetables for 5 minutes.
- Arrange the pak choi on plates, top with the briefly reheated sauce and sesame seeds and serve with jasmine rice or brown rice.
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