Pak Choi (bok choy) usually shows up in a stir-fry, at times being overshadowed by the stronger flavors of garlic, ginger or onions. But it is equally as good on its own. Rich in vitamins A and C, pak choi is also a good source of potassium.
1 large head pak choi, sliced diagonally into 1 inch strips (about 8-10 cups, tightly packed)
1 tbsp olive oil
1/4 c water
3 tbsp balsamic vinegar
1/4 tsp sugar
salt and freshly ground pepper
In a large sauté or frying pan, bring olive oil and water to a boil over high heat. Add pak choi and season lightly with salt. Bring to a boil again, reduce heat to medium and cover. Simmer pak choi until tender but still crisp, about 3 to 5 minutes. Drain and discard liquid. Return pan to heat and sauté pak choi for another minute or two until all moisture is evaporated, adding a little olive oil, if necessary, to keep it from sticking. Remove from pan and keep warm.
Return pan to heat. Add vinegar, sugar and two tablespoons water. Bring to a boil over high heat and stir for a minute until mixture thickens slightly. Pour over pak choi and toss to coat. Season with salt and pepper to taste.
Serves 4.
Prep Tips: Use both green and white parts of pak choi. May be served hot or at room temperature.