pak choi

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Chinesisches Gemüse mit Mie-Nudeln

Brokkoli

TK-Grüne-Bohnen

Mie-Nudeln

EL Sesam

Karotten

250 g Pak Choi

Knoblauchzehen

EL Pflanzenöl

425 ml Kokosmilch

EL Sojasauce (salzreduziert)

Saft einer Limette

TL Sambal Oelek

Bund Koriander

Wok-cooking the vegetables gives this heart-healthy dish a bit of crunch

Lime & ginger salmon

limes

ginger

garlic

tsp low-sodium soy sauce

tbsp rice wine vinegar

salmon

chicken stock

pack baby corn

thin-stemmed broccoli

baby pak choi

onions

Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.

Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.

Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.

Make your own crispy chilli oil and use it to season noodles and pak choi. Top with fried eggs for the ultimate comfort food

Noodles with crispy chilli oil eggs

vegetable oil

pak choi, each halved through the core

Chinese black vinegar

soy sauce

tsp sesame oil

sugar

cooked noodles (I use straight-to-wok noodles, egg, udon

eggs

shallots,

garlic (about 8-10 cloves) thinly sliced

x 10cm cinnamon stick

star anise

tbsp sesame seeds

tsp cumin seeds

Szechuan peppercorns

thumb-sized piece ginger, peeled, finely chopped

crushed red chilli flakes

tbsp caster sugar

To make the chilli oil, tip the shallots, garlic, cinnamon stick, star anise and oil into a wide pan (a deep frying pan is good), then bring to a gentle sizzle. Cook for 15-20 mins over a low-medium heat, stirring now and again, until the shallots and garlic are crisp and golden brown. They will burn easily if the heat is too high, so watch the pan.

Meanwhile, toast the sesame seeds in a dry pan until golden, then tip into a bowl and set aside. Put the cumin seeds and Szechuan peppercorns in the pan and toast for 1-2 mins until aromatic. Tip into a <a href="https://www.bbcgoodfood.com/content/top-five-mortar-and-pestles">pestle and mortar</a> or spice grinder, and grind to a powder. Mix with the toasted sesame seeds.

Add the ginger, chilli flakes, soy and sugar to the bowl with the toasted, ground spices. When the shallots and garlic are crisp, strain the oil over the bowl using a sieve. Leave the crispy bits of garlic and shallot in the sieve to cool and become even more crisp. Discard the cinnamon and star anise.

Stir the cooled shallots and garlic through the spiced oil mixture. Will keep chilled for up to two weeks in an airtight, sterilised jar.

When ready to make the noodles, heat the veg oil in a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a>. Add the pak choi and stir-fry for a minute with a splash of water and a pinch of salt. Cover with a lid (or a baking tray if you don’t have one). Steam for a minute, then lift the veg from the wok, letting any liquid drip off. Set aside on a plate. Put the vinegar, soy sauce, sesame oil and sugar in the pan along with 2 tsp of the crispy chilli oil. Bring to a bubble, then add the noodles and toss for a few minutes over a high heat until the sauce is clinging to the noodles and they’re soft and slippery. Divide the noodles between two bowls and put the pak choi on top.

Wipe out the pan. Add another drizzle of the crispy chilli oil along with about 2 tsp of sediment from the jar. When sizzling, crack in the eggs and fry until crispy around the edge, spooning over the oil as they cook. Slide the fried eggs over the noodles, adding more crispy bits from the jar, if you like.

Fresh tasting and packed full of green veg, this is a healthy and authentic Oriental stir-fry

Spiced pork with heaps of stir-fried greens

jasmine or basmati rice

oil oil

pork escalopes,

1bunch spring onions

broccoli

celery sticks, sliced

2heads of pak choi

coriander

lime

sweet chilli sauce

Cook the rice in plenty of lightly salted boiling water – it will take about 12 minutes.

Meanwhile, heat the oil in a wok or large frying pan. Add the pork and stir-fry briskly for 3-4 minutes. Tip in the spring onions, broccoli and celery and stir-fry over a high heat for 4 more minutes, then add the pak or bok choi for a minute or so until the leaves have wilted. Toss in the coriander and lime zest, squeeze in a little lime juice and add the chilli slices if you are using them. Season with salt and pepper. Heap on to warmed plates and serve with the drained rice – and sweet chilli sauce, if you like.

Low in fat, high in iron and vitamin C, and 3 of your 5-a-day, this is just about the perfect healthy stir fry

Sticky green stir-fry with beef

sunflower oil

sirloin steaks, trimmed of fat and thinly sliced

sugar snap peas

spring onions

hoisin sauce

Heat the oil in a large wok or deep frying pan, then sizzle the beef strips for 3-4 mins until browned. Remove and set aside.

Toss the broccoli and garlic into the wok with a splash of water, then fry over a high heat for 4-5 mins until starting to soften. Add the peas, spring onions and pak choi, then stir-fry for another 2-3 mins, then stir in the hoisin sauce and beef. Heat through quickly, adding a splash of water if it seems a little dry. Great with noodles or rice.

Duck works brilliantly with Asian flavours. The simple steamed greens, crispy chilli, ginger and garlic, and the tangy dressing provide the perfect backdrop for a perfectly cooked duck breast.

Pan-fried duck breast with pak choi & asparagus

x 200 g free-range duck breast

red chilli

½ a bunch of asparagus (175 grams)

rice vinegar

Sweet chilli, honey, sesame oil, mirin and soy combine to make a punchy sauce for fish. Elaine Paige’s dish is a simple and quick midweek meal

Teriyaki salmon with sesame pak choi

tbsp sweet chilli sauce

tbsp honey

mirin

tsp ginger

brown rice

large pak choi (about 250 grams)

garlic cloves, grated

milliliters fish or vegetable stock

tsp toasted sesame seeds,

Heat oven to 200C/180C fan/gas 6 and put 2 skinless salmon fillets in a shallow baking dish.

Mix 1 tbsp sweet chilli sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp mirin or dry sherry, 2 tbsp soy sauce and 2 tsp finely grated ginger in a small bowl and pour over the salmon so the fillets are completely covered. Bake for 10 mins.

Meanwhile, cook the pack choi. Cut a slice across the base of 2 large pak choi so the leaves separate.

Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften.

Add the pak choi and fry until the leaves start to wilt. Pour over 75ml fish or vegetable stock, tightly cover the pan and allow to cook for 5 mins – you're aiming for the stems to be tender but still have a bit of bite.

Serve the pak choi in shallow bowls, top with the salmon and spoon over the juices. Scatter with 2 tsp toasted sesame seeds and serve with brown rice or noodles, if you like.

échine de porc, pak choi, coriandre, poivre du moulin, sauce soja, vinaigre de riz, miel, saké, huile de sésame, gingembre, ail

Echine de Porc teriyaki par Laurent Mariotte

kg d'échine de porc

pak choi (ou 1/4 de chou vert frisé)

feuilles de coriandre

poivre du moulin

cl de sauce soja

cl de vinaigre de riz

c.à.s de miel

verre de saké

c.à.s d'huile de sésame

gingembre pousse

gousses d'ail

Râpez l’ail et le gingembre épluchés. Réunissez tous les ingrédients de la marinade Teriyaki et portez à ébullition ; réservez.

Taillez l’échine de porc en lamelles d’1 cm d'épaisseur.

Séparez les côtes des feuilles des choux et taillez en bâtonnets les côtes.

Dans une grande sauteuse, colorez à feu vif les lamelles de porc pendant une dizaine de minutes. Salez, poivrez. Ajoutez les côtes de chou. Laissez étuver cinq minutes. Versez la marinade et laissez cuire 10 minutes. Terminez en ajoutant les feuilles coupées en deux, mélangez et sortez du feu.

Dressez le teriyaki dans un grand plat et parsemez de coriandre. 
Accompagnez de riz ou de nouilles sautées.

https://assets.afcdn.com/video73/20220113/v_648742_HD.mp4

Le classique de la cuisine indonésienne: nouilles frites avec des légumes et du poulet.

Bami goreng

g de nouilles chinoises (p. ex. Mei Yang Chinese Noodles)

eau salée, bouillante

400 g de carottes

oignons fanes

300 g de pak-choï

huile d’arachide pour la cuisson

400 g d’émincé de poulet

c.s. de sauce soja ou de ketjap manis (voir Remarque)

c.s. de sambal oelek

dl de bouillon de légumes

Cuire les nouilles al dente env. 3 min dans l’eau salée bouillante, rincer sous l’eau froide.

Peler les carottes et les tailler en lanières d’env. 5 cm de long. Couper les oignons fanes en rouelles biseautées, réserver les fanes. Couper le pak-choï en tranches d’env. 1 cm d’épaisseur.

Bien faire chauffer l’huile dans un wok ou dans une grande poêle antiadhésive. Saisir l’émincé de poulet par portions, env. 2 min, retirer. Bien faire chauffer un peu d’huile dans la poêle. Faire sauter les nouilles env. 3 min en remuant, retirer. Bien faire chauffer un peu d’huile dans la poêle. Faire sauter les carottes env. 3 min en remuant, ajouter les oignons et le pak-choï, faire sauter env. 2 min en remuant. Ajouter la sauce soja et le sambal oelek, verser le bouillon,
porter à ébullition. Baisser le feu, remettre l’émincé de poulet et les nouilles, le temps de bien faire chauffer. Parsemer des fanes réservées.

Supercharge your diet with this vegetarian okonomiyaki with eggs, cabbage, pak choi and spring onions. It makes a healthy, low calorie lunch option

Veggie okonomiyaki

plain flour

milk

Savoy cabbage

½ tbsp low-salt soy sauce

½ tbsp rapeseed oil

mayonnaise

sushi ginger (optional)

(optional)

Whisk together the eggs, flour and milk until smooth. Add half the spring onions, the pak choi, cabbage, chilli and soy sauce. Heat the oil in a small frying pan and pour in the batter. Cook, covered, over a medium heat for 7-8 mins. Flip the okonomiyaki into a second frying pan, then return it to the heat and cook for a further 7-8 mins until a skewer inserted into it comes out clean.

Mix the mayonnaise and lime juice together in a small bowl. Transfer the okonomiyaki to a plate, then drizzle over the lime mayo and top with the extra chilli and spring onion and the sushi ginger, if using. Serve with the wasabi on the side, if you like.

Vegan wonton soup from scratch! Make homemade dumpling wrappers, a delicious mushroom filling and flavorful umami broth for a comforting dinner, that&#039;s also freezer-friendly!

Vegan Wonton Soup Recipe

water

tsp salt

flour

olive oil

porcini mushrooms

tbsp sesame oil

tsp black pepper

scallions

garlic (minced)

scallions (halved)

vegetable stock

oyster mushrooms

shiitake mushrooms

Pak Choi

sesame seeds

Mix.

Add salt to lukewarm water and mix together. Then, gradually add plain flour, and continue mixing until a dough forms.

Knead.

Add olive oil, and knead on a lightly-floured surface for 5 minutes. Cover with a kitchen towel and set aside for 10 minutes

Make the wonton wrappers

Rehydrate porcini mushrooms.

Rehydrate the porcini mushrooms by soaking them in water overnight. There&#39;s no need to drain them before making the filling.

Cook filling.

Heat sesame oil in a frying pan or work over a medium-high heat. Add the porcini mushrooms, salt, black pepper and scallions. Allow to cook, stirring frequently, for around 7-8 minutes, until lightly crispy, but not dried out.

Make the mushroom filling

Roll.

Divide it into 4 sections to make the rolling process easier, then transfer a section onto a surface dusted with cornstarch, and roll it out into a very thin sheet. Flip it around 4-5 times to get the perfect result, and continue dusting with cornstarch to prevent sticking.

Make squares.

Remove the outer edges of the dough to form a square shape, then divide the square into nine smaller squares.

Shape.

Place around 1 tbsp of the filling in the centre of a wonton wrappers, then dip your fingers in water and wet the edges. Fold over the square to form a triangle, and press down to seal. Then, bring together the corners of the triangle to make the wonton shape. Repeat with the rest of the wrappers.

Make the wontons

Cook scallions and garlic.

Heat sesame oil in a large saucepan over a medium heat and cooking scallions and garlic for 5 minutes, until fragrant.

Simmer.

Add vegetable stock, shiitake mushrooms and oyster mushrooms. Cook for 10 minutes more.

Add Pak Choi.

Add soy sauce and Pak Choi. Stir together, and continue simmering for around 5 minutes more, until the Pak Choi wilts.

Add wontons.

Add the wontons to the broth, and simmer for around 5 minutes, until the dough is cooked through and they rise to the surface. Make sure not to overcook as to allow the wontons to retain their structure.

Serve.

Serve immediately with sesame seeds and extra scallions.

Make the broth and cook wontons

Make a midweek meal that's quick, simple and good for you. The tofu and pak choi are richly flavoured with a soy dressing and served on a bed of rice

Top 26 pak choi recipes from across the web

The most viewed pak choi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chinesisches Gemüse mit Mie-Nudeln

Lime & ginger salmon

Noodles with crispy chilli oil eggs

Spiced pork with heaps of stir-frie...

Sticky green stir-fry with beef

Pan-fried duck breast with pak choi...

Teriyaki salmon with sesame pak cho...

Echine de Porc teriyaki par Laurent...

Bami goreng

Veggie okonomiyaki

Vegan Wonton Soup Recipe

Tofu with chilli & greens

Vegetarische Currysuppe mit Mie-Nud...

Stir-Fried Pak Choi

Sesame noodles with tofu

Asian-style seafood parcels

Schnelle Miso-Ramen mit Hackfleisch

Schnelle Vegane Miso-Ramen mit Tofu

Schnelle vegane Ramen mit Tofu

Marinierter Tofu mit Pak Choi und R...

Thai-style steamed fish

Thai green fish in a bag

Easy Bok Choy Stir Fry Recipe with ...

Teriyaki salmon

Pak Choi zubereiten - so geht's ric...

Pak Choi Salat

Top 26 pak choi recipes from across the web

The most viewed pak choi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinesisches Gemüse mit Mie-Nudeln

Lime & ginger salmon

Noodles with crispy chilli oil eggs

Spiced pork with heaps of stir-frie...

Sticky green stir-fry with beef

Pan-fried duck breast with pak choi...

Teriyaki salmon with sesame pak cho...

Echine de Porc teriyaki par Laurent...

Bami goreng

Veggie okonomiyaki

Vegan Wonton Soup Recipe

Tofu with chilli & greens

Vegetarische Currysuppe mit Mie-Nud...

Stir-Fried Pak Choi

Sesame noodles with tofu

Asian-style seafood parcels

Schnelle Miso-Ramen mit Hackfleisch

Schnelle Vegane Miso-Ramen mit Tofu

Schnelle vegane Ramen mit Tofu

Marinierter Tofu mit Pak Choi und R...

Thai-style steamed fish

Thai green fish in a bag

Easy Bok Choy Stir Fry Recipe with ...

Teriyaki salmon

Pak Choi zubereiten - so geht's ric...

Pak Choi Salat

The most viewed pak choi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine