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Pak Choi Stir-Fry


pak choi stir-fry recipe Print

Pak Choi Stir-Fry

Double (or triple) the stir-fry sauce so you can always have some on hand for a quick, but satisfying meal.

  • Author: Mary Leir

Ingredients

Scale

Stir-fry Sauce

  • 1 inch fresh ginger, chopped rough
  • 1 teaspoon sesame oil
  • 1/2 tsp. Better than Bouillon No  Beef Base
  • 3 tablespoons rice vinegar
  • 3 tablespoons chinese cooking wine (shaoxing wine)
  • 1/2 cup vegetable broth
  • 4 tablespoons soy sauce
  • 2 tablespoon lime juice
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon – 1 tablespoon Sambal Oelek chili paste (depending on how spicy you want the sauce)
  • 1 tablespoon cornstarch (optional)

Other Ingredients

  • 1 cup cooked white rice per serving
  • 4 pak choi leaves per serving
  • 1/4 onion per serving, french cut
  • 1 clove garlic per serving, minced
  • 1 tablespoon peanut or other high heat oil
  • radish for garnish, julienned
  • unsalted peanuts or unsalted roasted cashews for garnish

Instructions

  1. In an immersion blender beaker, add all of the stir-fry sauce ingredients and blend. This easily minces the ginger – no need to peel either. Transfer to a glass storage jar.
  2. Start the rice and cook according to rice cooker or package instructions.
  3. Using a sharp knife, separate the pak choi stems from the leaves. Set the greens aside. Cut the stems into 1/2 inch pieces. Chiffonade the leaves into 1 inch ribbons.
  4. Heat the peanut oil over medium heat. Saute the onions and pak choi stems for 5 minutes. Add 1 – 2 tablespoons of sauce per serving. Stir to coat evenly. Add minced garlic and pak choi leaves. Cook another 2 – 3 minutes until the leaves wilt.
  5. Serve over cooked rice and garnish with julienned radishes and peanuts or cashews.

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