One of the most rewarding things about growing your own food is the ability to experiment with other countries' food staples. For a few years now we have been growing Pak Choi, a close relative of Bok Choi, also known as Chinese cabbage. This is an amazing plant to watch grow, it's glossy large leaves seemingly grow as you stand there watching it. They are loaded with water, giving this plant crisp thick leaves that hold up well to the wok pan.This is an ancient plant with a light sweet flavor that blends well in most stir fry dishes and Asian soups. It's high in both vitamins A and C, so when one of our farm share families whipped up this dish below for her seven year old, it was a proud moment for me, the grower.
Any way you look at it, this dish is simply beautiful. The choi was simply cut into bite sized pieces and added to the shrimp after they were almost cooked through. As you can see, toasted sesame oil was the base of the fry, along with sesame seeds. Served over rice and quinoa, this dish was super healthy. Both the leaves and stems are edible of choi, and I can't wait to expand this crop next year. If you haven't yet received a Pak Choi let me know!
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