I really love this idea because it is so fresh, simple & has amazing Asian flavours which I absolutely love. It’s an easy and perfect addition to griddled meats such a Chicken & Pork plus its delicate flavour will work with all types of fish, especially Salmon as it is slightly oily which will complement the peppery taste of the leaves.
First wash your Pak Choi under running water then dry thoroughly. Slice from the root upwards in half.
Peel and thinly slice the ginger, garlic and turmeric. Use gloves otherwise be prepared for yellow fingers! A lot of recipes only used dried powdered turmeric but using fresh adds a real authentic boost to any Asian recipe or method.
Gently preheat your pan with the Olive Oil. Add your Garlic, Turmeric and Ginger. Sauté until soft.
Add your Pak Choi, middle side down first caramelising those crispy stalks, cook for 1 to 1 ½ minutes until brown, turn over and add Chicken Stock. Turn down the heat and cook until tender at this point, I like to add a squeeze of lemon or lime.
Remove your Pak Choi from the pan and rest on a plate.
The liquid remaining in the pan can be turned in to a sauce by reducing slowly over a low heat & adding a tablespoon of butter, this will bring the sauce together as well as adding a nice shine & richness.
Once reduced enough pour over your Pak Choi & enjoy
That’s it…. Done….Enjoy