Pak Choi in Hot Red Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 head pak choi
- 1 small shallot (s)
- 1 clove garlic
- 0.5 teaspoon ½ ginger, fresh
- 1 teaspoon curry paste, green
- 0.5 teaspoon ½ sambal oelek
- 1 teaspoon, heaped tomato paste
- 1 dash soy sauce
- 1 pinch (s) sugar, optional
- 1 pinch anchovy paste or crab paste, optional
- oil
Print Recipe
Pin Recipe Instructions
- Wash the pak choi and separate the sturdy white stems from the green leaves. Cut stems into bite-sized pieces or thin strips, cut leaves into wide strips. Smaller leaves can also be left whole. Cut the shallot into thin rings. Coarsely chop the garlic and finely chop the ginger.
- Fry the shallot, ginger, garlic, curry paste and anchovy paste (if used) in a little oil until the onion begins to turn translucent and everything smells strongly.
- Add the pak choi stalks and cook covered for about two or three minutes over moderate heat. Stir and place the green leaves on top. Cover and simmer until the leaves begin to collapse.
- Add soy sauce, sambal oelek and tomato paste, stir everything well and season to taste. The larger pieces of pak choi should now be firm to the bite. If you like, you can keep the vegetables warm a little longer and let them steep until everything is soft.
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