About the Recipe
I absolutely love pak choi as a staple to east-Asian dishes, and sometimes it deserves a spotlight feature. This dish does exactly that, and brings out the best of the green goodness of this wonder Chinese cabbage.
- Sunni Patel, PhD
As part of the cruciferous family, pak choi is high in calcium, potassium, folate, Vits A, B3, B6, C, E and K as well as beta-carotene.
It also provides much needed fibre – essential for supporting gut health and digestive function.
4 pak choi (whole)
1 tbsp sesame oil
1 large red chilli (sliced)
1 tbsp garlic (minced)
½ tsp brown sugar
½ lime juice
1tsp lime zest
2 tbsp hoisin sauce
4 tsp liquid aminos/soy sauce
Cut the pak choi in half lengthways and steam for 10 minutes.
Meanwhile, in a saucepan fry the chilli and garlic until softened.
Add sugar, lime juice, zest, hoisin sauce and soy sauce and heat through for a few minutes until slightly reduced.
Serve with the sauce poured over steamed pak choi.