Braised Pak Choi with Ginger & Pink Tahini Cream
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 minutes
Serves 2
Ingredients
For the braised pak choi:
- 2 heads pak choi approx. 400g
- 1 tbsp toasted sesame oil
- 2 cloves garlic approx. 6g
- 20 g fresh ginger
- 1 tbsp tamari or soy sauce
- 3 tbsp water
- 1 tsp maple syrup
For the pink tahini cream:
- 30 g tahini approx. 2 tbsp or ¼ cup
- 2 tbsp beetroot juice from cooked beetroot or a splash from grated raw beet
- 1 tbsp lemon juice
- 30 g yoghurt of choice approx. 2 tbsp or ⅛ cup – we used coconut
- 1 –2 tbsp cold water to loosen, as needed
- Pinch of sea salt
To serve:
- 1 tsp gomasio or 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.