Pak Choi recipe ideas – 5 varied and healthy dishes to cook

Anyone who appreciates Asian cuisine probably knows Pak Choi, the mild type of cabbage from Asia. Pak Choi, also known as Chinese leafy cabbage or mustard cabbage in German-speaking countries, is a vegetable that can be used in a variety of ways and is not only perfect for Asian dishes. A good Pak Choi recipe will convince even those who are not yet familiar with this type of vegetable. In today's article we have selected 5 tasty and successful recipes for you that will enrich your menu and make it more varied.

That's why vegetables are so healthy!

The vegetable i contains a lot of vitamin C, calcium, potassium, carotene and mustard oils, which are said to have a germicidal effect. It has a mild cabbage flavor and while its stems are crunchy, the leaves are beautifully tender and have a tart, bitter flavor.

The Asian type of cabbage can be perfectly seasoned with coriander, soy sauce, lemongrass or nutmeg. Whether in a fresh salad, briefly fried, in an exotic wok dish, as a side dish or soup,purely vegetarianor combined with meat, the uncomplicated and crunchy cabbage will delight you.

Recipe ideas for delicious Asian dishes

The crunchy vegetable pak choi is ideal as a side dish for various dishes and tastes particularly delicious in combination with other vegetablesfresh summer salad. A light, low-fat meal with bok choy and Japanese ramen eggs would be an excellent recipe idea for summer.

Spicy beetroot and pak choy salad with rameneggsand Sriracha sauce

Ingredients:

• 4 medium-sized beetroot tubers, peeled and chopped
• 3 bok choy, halved lengthwise
• 1/2 THE Sesamsamen
• 2 EL Sriracha-Sauce
• 1 tbsp gochujang spice paste
• olive oil
• optional: 1 TL Chiliöl

For the ramen eggs:

• 4 Owner
• 6 THE Sake
• 3 tbsp soy sauce
• 3 THE MIRIN

Boil eggs for 6 minutes and then place in ice water. Mix sake, soy sauce and mirin in a bowl and add the eggs to the marinade. Place a small plate on top of the eggs so that they are completely covered with the liquid. Let the eggs marinate for at least 3 hours, preferably overnight. Brush the beetroot with olive oil and bake in the oven at 200 degrees for about 50 minutes. Once the beetroot is cooked, brush it with a mixture of soy sauce, cochujang andaromatic chili oil. Bake for another 5-10 minutes. Serve the bok choy and beetroot salad with a halved egg, some sriracha and sesame seeds.

With fish

A healthy, sweet and aromatic soup can be prepared with pak choi, shiitake mushrooms and fresh sea bass and served as an appetizer orlight dinnerserve.

Ingredients:

• 250g sea bass fillet with skin, each fillet cut into 4 strips
• 800 ml water
• 2.5cm thick piece of fresh ginger, grated
• 1 tbsp rice wine (or dry sherry)
• 3 fresh shiitake mushrooms, sliced
• 4 small baby bok choy, halved
• 1 tbsp vegetable broth powder
• Sesame oil, roasted
• Sea salt and freshly ground white pepper
• small handful of fresh coriander, chopped

First, rinse the fish under cold running water. Pour the water into a wok pan and bring it to the boil. Add all ingredients and simmer over medium heat for 15 minutes. Then season the soup with sesame oil, salt and pepper and garnish with coriander.

ThaiChicken noodle soup with shiitake

Do you love soups that have an Asian touch and impress with harmonious aroma combinations and vegetable pieces with a bite? We have selected for you a recipe for Thai soup with chicken and mushrooms that will fascinate every soup lover.

Ingredients for 4 servings:

• 450g chicken thighs, cut into strips
• 1 l pork stock
• 3 Baby Pak Choi
• 3 carrots, julienned
• 10 medium shiitake mushrooms, sliced
• 5 garlic cloves, minced
• 2 tbsp ginger, finely chopped
• 2 medium shallots, diced
• 1 pack of rice noodles
• 2 tbsp olive oil
• 1 tsp fish sauce (or salt to taste)
• To garnish: coriander, chopped; shallots, sliced; freshly squeezed lime juice

Heat the olive oil and sauté the shiitake mushrooms and shallots. Then add ginger and garlic. Add meat, baby bok choy, carrots and fish sauce and cook over low heat for 12-15 minutes. In the meantime, prepare the rice noodles according to the package instructions. Distribute the finished noodles into bowls and pour broth over them. After 5 minutes, add some of the chicken and vegetables, season with lime juice and garnish with shallots and coriander.

PakChoiCurry with chickpeas

If you want to prepare a healthy and delicious dish for lunch or dinner that is not only filling but also fragrant, exotic and hearty, you can cook the following curry with chickpeas. The mild taste of pak choi and the chickpeas harmonize particularly well with strong, spicy spices such as curry.

Ingredients:

• 195 g basmati rice (or rice of your choice)
• 3 Bags Pack Choi
• 2 tablespoons coconut beer
• 1 medium onion, diced
• 3 cloves of garlic, minced
• 2 TL Curry powder
• 1/4 TL rote Pfefferflocken
• 235 ml vegetable broth (or water)
• 425 g canned chickpeas, drained
• 425g coconut milk
• 1 tbsp freshly squeezed lime juice
• Salt and pepper

Cook rice. Fry onion in oil for about 5 minutes. Add garlic, curry powder, red pepper flakes and a good pinch each of salt and pepper. Cook for another minute, stirring occasionally. Add vegetable broth, chickpeas and coconut milk and bring to a boil. Reduce heat and cook for another 10 minutes. Then mix in the pak choi and lime juice and continue cooking for a few minutes. Season with salt and pepper.

beefwithMisoand crispy pak choy

Jamie Oliver is known for his recipes that can be prepared in no time with just a few ingredients. We have selected a recipe for pak choy with beef for you that will add variety to your menu.

Ingredients for 2 servings:

• 300 g beef loin (ideally 1.5 cm thick)
• Piece of ginger (4 cm thick), peeled, grated
• 1 THE Misoppaste
• 2 tsp liquid honey
• 250 g Pak Choi

Remove the fat from the sirloin, cut it finely and put it in a cold pan. Let it become crispy and add the ginger until it is also fried until crispy. Remove the tendons and dice the meat. Mix it with the miso. Remove the fat and ginger and set aside. Fry the pieces of meat for 4 minutes, stirring constantly, and drizzle with honey and 1 tablespoon of red wine vinegar. Remove from heat after 1 minute. Halve the pak choy and cook in a pan of boiling water for 1 minute. Drain well. Arrange the pak choi on a plate, distribute the meat on top and pour over the juices from the pan.