Steam or boil pak choi to desired doneness (we like ours to still be a bit firm).
Drain choi in a colander and use a wooden spoon to push the choi against the sides of the colander and squeeze out as much water as possible.
Once choi is as dry as possible, whisk together soy sauce, vinegar, sugar and green onions in a glass or ceramic bowl. Add choi and toss to coat.
Allow to chill in the fridge for one hour.
Just before serving, add the sesame oil and sesame seeds and toss to coat. Enjoy!
Heat oil in a wok or large frying pan over high heat. Pat scallops dry with paper towels. Working in batches, stir-fry for 1-2 mins, until just cooked. Set aside.
Add Chinese kale stems, pak choi stems and garlic. Stir-fry for 1-2 mins, until just tender. Add water chestnuts, XO sauce, hoisin sauce and sweet chili sauce. Stir-fry for 2-3 mins.
Return scallops to wok along with Chinese kale and pak choi leaves. Toss until just wilted. Serve sprinkled with dried shallots.
rying pan, add the pak choi and cook for 2-3
Combine garlic with ginger, chile flakes, scallion, soy sauce and vinegar.
Add the pak choi and mix well with your hands.
Add salt and sugar, mixing again until well combined.
let stand for 1-2 hours at room temperature as it will make its own juice, then refrigerate until ready to serve.
il becomes hot, add Pak Choi and oyster sauce. Stir fry
esame oil and saute pak-choi over high heat for 2
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
1. Cut the Pak Choi and bacon. Soak the dried
Deep fry Pi Mei Fun in hot oil.
Drain on paper towel.
Combine all ingredients in a large bowl and chill.
Combine all dressing ingredients, beating in blender.
Just before serving, add Pi Mei Fun and dressing.
br>Meanwhile remove the pak choi leaves from their stalks and
he ginger, garlic and pak choi stems and stir-fry for
Soak mushroom is a bowl of cold water for 3 hours, or until softened. Drain and squeeze out excess liquid. Slice and set aside.
Soak rice noodles in cold water for 2 minutes. Drain and set aside.
In a small bowl, mix together soy sauce, and cornstarch. Set aside.
Heat 2 teaspoons vegetable oil in a wok or similar on medium high heat. Add carrot and stir for a minute. Add cabbage and some salt, stirring and tossing until softened (but still al dente). Add bean sprouts and scallion and toss until well mixed and bean sprouts are just ...
thers. Hand shred the pak choi into pieces. Peel the garlic
arge carrots and the Pak choi, add together in a separate
inutes Meanwhile, steam the pak choi for 3-4 minutes.
Soak noodles in a bowl filled halfway with water for five minutes.
In a big pan (preferably a wok), stir-fry garlic and onion.
Then add shrimp, pork, cabbage, carrots and a dash of salt and pepper.
Stir for about 1 to 2 minutes and then add 1/2 cup of water.
Wait until the water is boiling, then add the noodles and mix.
Also add 1 tablespoon of soy sauce for coloring.
Serves 4.