Pak Choi

Profile#

I had this exact pak choi once in Shenzhen and it was immensely delicious. However, I never knew how to prepare it until one day I saw pictures of a recipe on the internet that looked exactly like the pak choi from the restaurant in Shenzhen. The recipe for it is super simple and it is only slightly modified to exactly match the taste from Shenzhen. If you prepare it, you get an idea of the authenticity that Chinese restaurants in Germany unfortunately lack. The mixing ratio of the sauces is the crucial point.

Ingredients#

• 2-3 stalks of pak choi
• 2 cloves of garlic
• Chili as needed
• 1/2 tsp sesame oil
• 1 tsp light soy sauce (not the dark one)
• 1 tbsp oyster sauce
• some salt and pepper

Here we go#

The sauces that matter in this recipe.

The vegetable ingredients, quite manageable in number.

Cut off the stalk om pak choi and remove the leaves one by one. Wash under running water and dry in a salad spinner.

Finely slice the chili and garlic.

Put the pak choi, chilli and garlic in a bowl and spread the sauces over them. The individual leaves should all be overdrawn with the sauce.

Now everything goes extremely fast. Heat a pan to medium heat and add the pak choi. Put the lid on and after 3 minutes the pak choi is ready.

It fits as a side dish to all Chinese dishes, here to Mongolian chicken.

The same sauce goes well with other leaf vegetables such as Chinese spinach.