Growing up, I only saw this vegetable across select stalls in the market. Pak choy is not a traditional Indian veggie. Time makes the boundaries go thinner and last year’s winters saw over 200 pak choys in my kitchen garden, sufficient for many meals, snacks and giftings. It is quite a charm to harvest and cook your own meals the organic way. This dish in garlic sauce is a favorite of many at my place esp. my sister for whom I try to cook up goodies myself whenever she visits. With an investment of a few minutes and even fewer ingredients, you can charm your guests and kids with this amazing dish. I cook it up in the evenings for a snack but it is a great accompaniment as a side dish to noodles or fried rice. I can promise you that you can do this one sooner than the time taken to read it’s recipe 😀 !!
….need to know (food details)
- Number of people served : 2
- Preparation time : 10 minutes, that’s all
….and we need (ingredients)
- Pak Choy 250 gms, that’ll be 2-3 medium sized pak choy with leaves and stalks plucked from the base : True to it’s green leafy genre, pak choy has good amount of fibre, calcium, iron, protein and carbohydrates. In taste it is quite like cabbage and in looks it rules the sight of your kitchen garden with it’s lovely spouting leaves from the base.
- Ginger 2 inches : This south asian spice king is a great compliment to garlic. It helps us in getting rid of morning sickness, nausea and muscle pain as well. It’s tea is a widely used generic organic medicine.
- Garlic 8 cloves grated : The king pungent as I call it, garlic provides the base flavor of this dish. Garlic is highly nutritious. It combats sickness, heals sore throat and regulates blood pressure as well.
- Sesame Oil 1 tablespoon : korean dishes = sesame (oil or seeds). It is more of a flavor than a cooking oil here with it’s nutty essence. It is rich in copper, manganese, magnesium and calcium hence being a great antioxidant and skin toner.
- Refined wheat flour (maida) 1 tablespoon : This provides the viscosity to the sauce yet maintaining it fine texture.
- Soya Sauce 1 tablespoon : It’s a low cal high antioxidant sauce with several good cholesterols. It has a fine salty taste and is widely prevalent in dishes across south east asia and China.
- Sugar 1 tablespoon : Gets necessary sweetness to the dish adding fibre and aiding digestion too.
- Salt to taste : Did you know 90% of dishes are cooked in salt. Am actually amazed that there are 10% others as well 🙂
- Water 5 tablespoons : Needed for cooking to soften the veggie.
….time to cook ‘n roll (preparing instructions)
- Heat the sesame oil in a non stick pan for 2 minutes on medium flame.
- Now add the ginger after chopping it in tiny bits and fry it for a minute.
- To this add the grated garlic cloves and stir for another minute.
- Add salt and pak choy leaves in this, set the flame on high and toss around the veggies for a minute till well greased. You can increase the cooking time to 3 minutes if you want your dish well done or if your pak choy is aged.
- Now set this aside and heat a fresh pan.
- Cook the flour in it till brown and start adding water & soya sauce in it slowly so as not to form chunks of flour. if they start forming break them with your stirring spoon. Make a loose sauce out of it.
- To this add sugar, salt and cook till dissolved. Should take around 4 – 5 minutes on medium flame.
- Now pour this sauce over the pak choy done earlier and serve quickly.
- Done !! Told you, it’ll be done while your reading is done.
Storage : Cook only as much as you can eat. This won’t store much, refrigeration will spoil the veggie.
Missing Something ? : Slit and deseeded green chillies will be great in the veggie while initial cooking if there are no children to be served. With 4- 5 ingredients, you really shouldn’t try any iterations.