麻豆社

Ping Coombes shows you 3 easy ways to cook pak choi 鈥� stir fried, steamed or griddled.

To stir fry: heat a tablespoon vegetable oil in a wok over a high heat. Add a teaspoon minced garlic and cook for 30 seconds until slightly softened. Add the washed pak choi leaves and stir-fry for 1 minutes until they wilt, add a small splash of water to help them steam and to cook the thicker stalks. The pak choi will turn bright green once cooked. Add a tablespoon soy sauce and a sprinkle of sesame seeds. Remove from heat and serve.

To steam: fill a saucepan or wok with 5cm/2in water and place a steamer basket inside. Place over a high heat and bring to the boil. Put the pak choi leaves in the steamer basket. Cover and steam for 2鈥�3 minutes until the leaves are tender and bright green. Remove the leaves from the steamer and toss in a tablespoon oyster sauce to serve.

To griddle: slice off the tough root carefully and then slice in half lengthways. Wash under cold running water and dry with a tea towel. Place into a bowl and drizzle in a tablepsoon vegetable oil. Heat a griddle pan over a medium鈥揾igh heat. Once hot, place the pak choi, cut-side down, in the pan and griddle for 2鈥�3 mins on the cut side and a further 2鈥�3 minute on the rounded side. The pak choi should be charred, and the stems tender when pierced with a knife.