Recently we bought a steamer.
Steaming is one of the easiest and least messy ways of preparing food. We use it to steam fish, prawns, vegetables, chicken…etc. Two weeks ago I had a slowly simmered pork ribs, steamed fish and a steam pak choy. This was the only time cooking Chinese dinner without smelling like the wok. Steamed fish took 10 minutes, steamed pak choy took 3 minutes and the ribs were tender and ready to be served when the guests were here.
Ingredients (for 2-4, depending how much green veg you like to eat!):
- About 8 stuks of Pak choy (some call it baby pak choy)
- Garlic 3 cloves – chopped finely
- Ginger 1 cm – chopped finely
- Shallot 1/2ball – chopped finely
- Cooking oil
- 1.5 table spoon light soy sauce
- 4 drops of sesame oil
- 3 table spoon of water
- 1/3 teaspoon of Sugar
Pre-mixed in a cup, set aside.
Wash the pak choy, I like to soak them for 15-30 minutes before cooking. Family in the agriculture chemical business and they have implanted this idea that all vegetables are sprayed heavily with chemicals before being sent to the market.
Cut off a bit of the bottom part and separate the leaves. Arrange on a plate.
Prepare your steamer (you might have your own steaming solution), let the water boil. Put the pak choy in the steamer and let it steam for 2-3 minutes with the lid closed (of course!).
At the same time, heat up a pan with some oil. Add in the cut garlic, ginger and shallot and keep stirring. You will see them browned slowly. Beware once they start turning golden brown because at this point, they can get burned quickly. Watch the time of your steamed pak choy, it shouldn’t need more than 3 minutes.
Add the mixture of soy sauce, sesame oil, sugar and water into the pan and remove the pan from the heat to avoid the sauce from getting completely evaporated. Pour the sauce over the pak choy.
If you can be bothered, remove the fried garlic, ginger and shallot before pouring the soy, water, sesame and sugar mixture into the pan. Pour the sauce over the pak choy and then top with the fried garlic, ginger and shallot. This will keep them nicely crispy.
Does it look like one of the pak choy you order in the restaurant? This dish has nice presentation and the crispy pak choy tastes good with the sauce.