Cooking leafy vegetables takes only a few minutes with these simple steps. I personally like it cooked just nice with a crunchy texture as cooking greens for too long can cause nutrient loss.
Ingredients:
- 400 to 500 gm of Pak Choy
- 2 or 3 slices of ginger (roughly chopped)
- 2 or 3 pieces of garlic (roughly chopped)
- 1 tablespoon of cooking oil
Seasoning:
- 1 tablespoon of fish sauce (to taste)
Step by Step:
- Trim the pak choy stem and seperate out the leaves.
- Rinse the pak choy under running water. Drain and set aside.
3. Heat the cooking oil in a wok or frying pan.
4. Add in chopped garlic and ginger and stir fry (here extra garlic and ginger was added due to personal preference)
5. As the garlic and ginger become fragrant and light golden brown, add in the pak choy. Continue to stir fry.
6. Add in fish sauce to taste (you can add oyster sauce, broth, soy sauce, salt or a combination as well if preferred).
7. Remove the stir fry from heat once the leaves have wilted (the stalks should be tender-crisp) and serve.