Here's a recipe for Singapore-style Pak Choi , a simple but tasty dish often served as a side dish in restaurants or at home in Singapore. Pak choi (or bok choy) is prepared quickly with garlic, soy sauce and a dash of oyster sauce, in the region's typical Asian style.
Preparation
Ingredients
Preparation
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Preparation of pak choi:
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Wash the pak choi thoroughly and cut it in half or quarters lengthwise if the stems are large. You can also cut into smaller pieces if you prefer faster cooking.
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Sauté the garlic:
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In a wok or large skillet, heat the vegetable oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant and starting to brown slightly. Be careful not to burn it.
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Cooking pak choi:
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Add the bok choy to the wok and increase the heat slightly. Sauté for about 2-3 minutes, stirring constantly, until the leaves begin to wilt.
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Adding the sauces:
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Add the light soy sauce, oyster sauce (or tamari) and water. Cover and cook over medium heat for 3-5 minutes, until the bok choy stems are tender but still slightly crunchy.
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Season and garnish:
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Taste and adjust salt and pepper if necessary. You can add a few drops of sesame oil at the end.
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Serve :
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Transfer the sautéed pak choi to a platter and garnish with toasted sesame seeds or crispy shallots.
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Notes:
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This dish goes well with white rice or accompanied by other meat or fish dishes.
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This Singaporean-style pak choi is light, quick to prepare and rich in flavor.
