What no challenge? ^^ well, time to make a post that’s not for a challenge..but come to think of it, this is kinda perfect for this weeks photo challenge. Nope, “green” entry is here.
One of the reasons why people love fast food so much is coz it’s fast –obviously. ^^ Well, here’s another one of my healthy versions of “fast food”. Another quick and easy recipe that’s perfect for days when I’m feelin’ just a little bit lazy (which is most of the time). 😉
Pak Choi is a type of cabbage and perhaps one of the most popular vegetables in the Philippines and Asia. It is quite different from other types of cabbages; the leaves are a darker green and may differ in length from 10 to 30 cm. It has a light flavor and compared to other cabbages, it is less crisp. Though it is mostly used along with other vegetables in stews and recipes with broth, many don’t seem to realize that it’s also good when eaten on its own. Pak choi contains high levels of Vitamin A and about 50 mg of Vitamin C per 4 oz. serving.
Sometimes, I eat it along with a matchbox-sized chunk of grass-fed beef and a few spoonfuls of organic brown rice. Although rice is a staple food for Filipinos, it makes you fat, you know. Gasp! That’s why I enjoy eating Stir Fried Greens on the family table while everyone else is happily munching on fried chicken and/or pork chops and heaps of fragrant white rice. >< Do I feel the temptation to reach for a chicken wing? Hell yeah, sometimes… but my cause to eat healthier often wins. Ha! Besides, it TASTES GOOD.
So I did say it’s a quick recipe and everything kinda has to happen real FAST here so make sure all the ingredients are prepared and at your side.
2 big bundles (around 350g) of washed Pak Choi
Bragg Liquid Aminos All Purpose Seasoning or soy sace
Garlic, chopped (I use 1 bulb native/organic but you may add as many/less as you want)
6 tbsp vegetable oil (I prefer extra virgin olive oil or grapeseed oil) – this is a lot so opt for the healthier choice
A pinch of salt ( I use sea salt)
Heat the oil in a pan/ wok. Add the garlic, stir a bit, but DON’T wait ‘til it gets brown! Immediately add the Pak Choi and stir quickly and cook up until the leaves begin to wilt. Add a pinch of salt and shake some Bragg Liquid Aminos for flavor, as desired. Remove from heat and serve while hot. Good for 1 (if it’s all you’re gonna eat) or for sharing (if eaten with rice and/or something else ^^ ) Sometimes I add less than a teaspoon of muscovado sugar while cooking when I want the “sauce” to taste sweeter. I feel silly coz everyone might already know how to cook this, it’s so simple, but whatever, just in case… ^^
*350g of pak choi – referring to estimated amount of prepared leaves w/ already trimmed stalks
PS if you’re Pinoy, you know this gulay; cousin lang sha ng pechay 😉 actually you may substitute pechay.