Pak choi (a.k.a, bok choy, poc choy, pac choi, or a variation of) has been showing up in our local CSA (community supported agriculture) the last couple weeks. It is a nutrition packed veggie of the cabbage family that is crisp, mild and versatile. It can be eat raw, steamed, grilled or sautéed. It’s most commonly used in stir fry. Try this tasty and quick recipe as a side dish paired with your favorite meat.
- 2 tbsp. coconut oil
- 2 tbsp. minced fresh ginger (peeled)
- 1 head pak choi, chopped (leaves and stems)
- 1 large roasted red pepper, chopped
- ⅓ cup chopped green onions
- ½ cup raw cashews
- 2 tbsp. coconut aminos
- Dash of Red Boat fish sauce (optional)
- Dash of red pepper flakes
- Sea salt to taste
- Heat a large sauté pan over med-high heat. Add coconut oil to melt.
- Add ginger to the pan and sauté until fragrant (1 to 2 minutes).
- Place pak choi stems in the pan and toss for a minute before adding the leaves.
- Add roasted red peppers, cashews and green onions and toss to combine.
- Once pak choi stems are tender and the leaves are slightly wilted, add the coconut aminos, fish sauce (if using), red pepper flakes and sea salt to taste.
Health Benefits of Pak Choi:
* Pak Choi provides a wide-array of antioxidants and phytonutrients.
* It’s a great source of the fat soluble vitamin K! This is important in bone health, blood clotting and regulating inflammatory responses.
* This cruciferous vegetable contains glucosinolates, which are sulfur-containing compounds shown to have cancer protective properties.
* Pak Choi is a great source of vitamin C, vitamin A, potassium, folate, calcium, manganese, iron and zinc.
Choosing, Storing and Preparing:
* Choose firm, bright colored leaves and moist stems.
* Store pak choi in plastic, with as much air removed as possible.
* Keep in the crisper drawer of your refrigerator.
* If properly stored, pak choi should stay fresh for 1 week.
Did you know?!
Pak choi has been enjoyed in Asia for over 1500 years and in the US for over 100 years!