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BOK CHOY en Ajo y Limón || Fuego en la cocina
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Bok choy con ajo y jengibre
El bok choy is la acelga china. It muy sabrosa y crocante y me encanta como acompañamiento e incluso como entrada. It muy fresco y con los sabores del ajo y jengibre queda spectacular.
Check out Super Rápido and Queda UF. It importante dorar el bok choy para que se llene de sabor para luego terminar de cocinarlo con la salsa de soya o sillao.
Siempre había visto que había bok choy en algunos de los platos de restaurante chino que iba con mis papás pero realmente lo aprendí a precious en Londres. Íbamos con my friends a un restaurante en el barrio chino de dumplings (bocaditos chinos) y pedimos una vez bok choy para compartir. ¡Lo amé y no pude parar de comerlo! Acá en Chile lo encontré como «Pak Choy» y también lo he visto en otros lados como «Pok Choy» jajaja! Pero bueno, el que no sabé chino se adapta!
Cómo cocinar pak choi o bok choy, 15 recetas para disfrutar de esta col china
Hace ya unos años que el pak choi o bok choi está en nuestro mercado, así que seguramente la mayoría de vosotros lo habéis probado y muchos también habréis incluido esta verdura en vuestra cesta de la compra de forma habitual. En caso de no conocerla demasiado, podemos resumiros lo que os explicamos en este post, y es que se trata de un vegetal de la familia de las coles chinas, por eso a veces la encontraréis denominada así, aunque la col china que se utiliza para los rollitos de primavera y other platos tradicionales de su cocina es otra, la que tiene una apariencia de lechuga romana pero con hojas de col verde.
En fin, ya sabemos que el pak choi (Brassicca chinensis) es de origen asiatico, pero además de cultivarse en China, Corea y Japan, actualmente también se production en Europe y en America, Bueno, hace ya bastantes años. El caso es que muchas veces, cuando nos enfrentamos con un ‘nuevo’ alimento, Surge dudas sobre cómo se puede consumir, así que, si necesitáis saber cómo cocinar pak choi o bok choy, os vamos a explicar a continuación las distintas formas de preparación with muchas ideas, pues podréis tomar nota de 15 recetas para disfrutar de esta col china, os aficionaréis a ella fácilmente.
Una de las dudas que Surge sobre el consumo de esta col es si se puede comer cruda, y no es nada extraño, de hecho, hay verduras tan comunes en nuestra cesta de la compra como el calabacín, la calabaza, la alcachofa o incluso el repollo, que hay quien no sabe que se pueden consumir en crudo, si necesidad de cocinarlas. Pues lo mismo sucede con el pak choi, se puede consumir crudo. Pero lo más habitual es cocinarlo y admit todo tipo de preparaciones culinarias.
El pak choi se puede cocinar al vapor, al horno, en el microondas, a la parrilla, a la brasa, salteada, frita después de rebozarla o sin rebozar, guisada… En casa nos encanta a la brasa, pero pocas veces podemos cocinar con first method. También es una buena verdura para asarla en el horno o a la parrilla, nos gusta hacerla cortada por la mitad longitudinalmente, después sólo necesita una vinagreta o una buena salsa para acompañar.
Gracias a que las hojas de este cogollo tienen un tronco grueso y crujiente, aporta a los guisos una textura extra que se agradece en la degustación, puesto que, sea cuál sea el método de cocción al que se someta el pak choi, lo interesante es que sea breve, que se cocine poco, así se aprovecha y se disfruta más de sus nutrients y de su textura. En las recetas con pak choi que os vamos a proponer a continuación, veréis que recurrimos mucho a los ingredients típicos de la cocina asiatica, sobre todo porque nos gustan, y esperamos que toméis buena nota de nuestras propuestas, pero no dudéis en utilizarla con recetas que hagáis normalmente con other verduras de hoja, como la acelga, la col, etc.
10 Minute Lemon Garlic Sauteed Bok Choy
I love this easy pak choi recipe! Watch how to make sautéed pak choi with fresh lemon and garlic in under 10 minutes. Make this as a side or add your favorite protein for a full meal. Skip to the 10 Minute Lemon Garlic Sautéed Bok Choy recipe
What is bok choy
If you’re wondering what bok choy is, let’s get that out of the way first. More recently, we’ve noticed bok choy popping up at our local grocery store. It belongs to the same vegetable family as broccoli, cabbage and cauliflower. It’s light, crispy and crunchy on the bottom and has dark green leaves on top. It tastes bland and we love it — especially when we’re doing a quick stir fry or sauté. The leaves wilt a little and the white bottoms remain bright and crisp.
Our favorite way to cook bok choy
This recipe was actually the result of a mistake – I put together a quick lunch using as much of what was left in the fridge as I could.
I tossed the bok choy into the pan with the intention of tossing and turning it often so it cooked lightly but didn’t brown. Instead I got distracted and realized I had left it in the pan without moving it for a few minutes. (thanks Instagram)
This browned and caramelized the bottom of the pak choi. The garlic in the pan was also quite dark roasted. Since we thought I ruined it, we had a taste.
After a generous squeeze of lemon and a small squirt of olive oil, we realized this was one of our favorite vegetarian dishes we’ve made in a while. That’s why we share it with you.
This mistake has quickly become one of our favorite ways to cook bok choy! Here are the simple steps:
How we cook bok choy, step by step
Prepare the pak choi. Remove any discolored outer stalks of the bok choy and discard (or save for later). Place the bok choy in a colander and rinse under cold water, rubbing off any sand or dirt between the leaves. Trim the ends and slice each pak choi in half lengthwise. Or if they are large, cut into quarters. Pat dry.
Combine oil, garlic, and red pepper flakes in a cold skillet, then place over medium-high heat. The cold pan keeps the garlic from browning.
Fry the pak choi in one layer in the pan. Sprinkle with about 1/4 teaspoon salt, then cook without stirring until bottom just starts to brown. Flip and then cook until the green leaves are wilted and the white bottoms are soft but still slightly crispy.
Serve drizzled with lemon juice and a little olive oil.
The whole dish takes less than 10 minutes to make and makes a great bed for that baked salmon or as a light side dish with roasted chicken. I also spooned canned albacore tuna on top and drizzled with a little more olive oil and loved it.
Here’s another idea, try swapping out fresh garlic for roasted garlic! Roasted garlic is one of the best things to cook in your oven. Here’s how we roast garlic and how you can use it.
More easy vegetable recipes
Bok choy sautéed in lemon garlic for 10 minutes
PREPARATION 5 min COOKING 5 min TOTAL 10 min
Boy choi is a nutritious vegetable and an excellent source of vitamin C and vitamin A. It is mild in taste and, when prepared properly, has a slight crunch on the bottom with wilted greens on top. When preparing the following recipe, it is important not to burn the garlic. I love it when the garlic is roasted well, but when the garlic turns very dark brown it tastes bitter. Another thing to note is that even after you remove the pak choi from the pan, it will continue to wilt and become soft. So if you notice the garlic is browning too much, it’s okay to get everything out of the pan a minute early.
Makes about 4 servings
Watch us make the recipe
You will need 1 pound baby bok choy 1 1/2 tablespoons extra virgin olive oil 3 cloves garlic, chopped pinch crushed red pepper flakes sea salt Half a lemon, cut into wedges
Preparation Remove and discard (or save for later) any discolored outer stems of the pak choi. Place the bok choy in a colander and rinse under cold water, rubbing off any sand or dirt between the leaves. Trim the ends and slice each pak choi in half lengthwise. Or if they are large, cut into quarters. Pat dry. In a wide skillet at room temperature, add the oil, garlic, and red pepper flakes. Heat over medium-high heat, cooking, stirring occasionally, until the oil starts to bubble around the garlic but before the garlic starts to turn light brown. Add the boy choy and spread on one layer. Sprinkle with about 1/4 teaspoon salt, then cook, without stirring, until bottom just begins to brown, about 2 minutes. Flip and then cook for a further 2 minutes or until the green leaves are wilted and the white bases are softening but are still slightly crispy. Place on a plate and squeeze 2 lemon slices over it. A teaspoon or so of olive oil is good too. Serve with more lemon wedges on the side.
Advice from Adam and Joanne Add your favorite protein: To make this an entree, add cooked chicken, shrimp, or tofu. Season the protein with salt and pepper, then cook until almost cooked. Add the garlic, pepper flakes, and bok choy and cook until the green tips have collapsed and the bottoms are crispy-tender. Finish with lemon and olive oil.
Nutritional Information: The nutritional information below is an estimate. We used the USDA database to calculate approximate values. We have omitted salt from the calculations as you need to complement your taste. If you make this recipe, take a picture and tag #inspiredtaste – we love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutrition Per Serving: Calories 60 / Protein 1g / Carbohydrates 4g / Fiber 1g / Total Sugars 1g / Total Fat 5g / Saturated Fat 1g / Cholesterol 0mg
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