Pak-choi is an Asian vegetable that is becoming very popular. Although its appearance reminds us of Swiss chard, it’s more closely related to cabbage. Its taste when raw is pleasantly bitter, as in the case of endives. But after cooking, slightly sweeter notes can be found. If you haven’t tried it yet, you can start with this simple and quick recipe of sautéed mushrooms and pak-choi.
Ingredients for 2 people:
250 gr of fresh mushrooms of any kind
2 pak-choi plants
A handful of sesame seeds
1 tablespoon of coconut oil
Ground pepper to taste
Soy sauce to taste
Wash the pak-choi and separate the stems from the leaves, since the former need to cook a little longer to be tender. Chop not too finely and reserve separately.
Clean the mushrooms with a damp cloth and discard part of the end that is usually harder. Cut them if they are very large, in order to obtain similar bites.
Heat a little coconut oil in a wok and cook the mushrooms for a few minutes together with the pak-choi stems. Add the leaves later, which will only need two minutes to be ready.
Season with pepper and soy sauce. Sprinkle sesame seeds on top and serve immediately.
Tips and tricks:
- This recipe is ideal for vegetarians, since the texture of the mushrooms makes them an excellent substitute for meat in these types of dishes.
- Just like when we cook chard, we can discard the stems of the pak-choi and use only the leaves.
- The recipe works perfectly either with canned or frozen mushrooms.
- Remember not to salt under any circumstances, since soy sauce contains already a high amount of sodium.