Pak choi – also known as bok choy or Chinese cabbage – is one of the true heroes of spring and early summer on our farm. We’re currently growing 2–3 varieties – pak choi is in peak season in Ireland from April through June. Its tender, juicy stems and mild, slightly mustardy leaves make it an amazing, versatile veg. Here we’ve braised it with ginger & garlic and served on a beet tahini cream and sprinkle of gomasio!
Takes 20 minutesminutes
Serves 2
Ingredients
For the braised pak choi:
2heads pak choiapprox. 400g
1tbsptoasted sesame oil
2clovesgarlicapprox. 6g
20gfresh ginger
1tbsptamari or soy sauce
3tbspwater
1tspmaple syrup
For the pink tahini cream:
30gtahiniapprox. 2 tbsp or ¼ cup
2tbspbeetroot juicefrom cooked beetroot or a splash from grated raw beet
1tbsplemon juice
30gyoghurt of choiceapprox. 2 tbsp or ⅛ cup – we used coconut
1–2 tbsp cold waterto loosen, as needed
Pinchof sea salt
To serve:
1tspgomasioor toasted sesame seeds with sea salt
Instructions
Prepare the flavour base:
Peel and finely grate the garlic and ginger. Slice the pak choi in half lengthways and rinse thoroughly, especially between the base stems.
Sear the pak choi:
Heat the toasted sesame oil in a wide pan over medium-high heat. Once hot, place the pak choi cut-side down and sear for 2–3 minutes until golden and slightly charred.
Add aromatics and braise:
Add the grated garlic and ginger to the pan and cook for 30 seconds until fragrant. Pour in the tamari, water, and maple syrup. Cover with a lid and let the pak choi braise gently for 4–5 minutes, until the stems are tender but still hold their shape.
Make the pink tahini cream:
In a small bowl, whisk together the tahini, beetroot juice, lemon juice, yoghurt, and a pinch of sea salt. Add cold water gradually until smooth and creamy.
Plate and serve:
Spread a generous swoosh of the pink tahini cream onto each plate. Arrange the braised pak choi on top and spoon over any remaining cooking juices. Finish with a sprinkle of gomasio or sesame seeds and sea salt.
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