I know that many of you would turn up your faces and make all sorts of funny faces, but please do not hate. I find pakchoi to be irresistible, my friends call me crazy, but I just love the way they look their green color so bright and healthy looking with their abundant green leaves and white stem and they smell so fresh and I love how they are displayed like a bouquet in the markets.
Today’s menu, we will be having pakchoi galore.
Peppery Pak choi Custard Pie
2 tbsp olive oil
2 cloves garlic, chopped
1 finely onion, chopped
1 seeded pimento pepper, chopped
1/2 seeded hot pepper, chopped
1/2 seeded bell pepper, chopped
1 small bunch of pak choi, green leaves washed and sliced into one half pieces
1/4 tsp nutmeg
2/3 cup evaporated milk
1/2 cup grated parmrsan cheese
Salt and freshly ground black pepper to taste.
Preheat oven to 350°F. Heat saute pan, add oil, add garlic, onion and peppers, saute until fragrant for about four minutes. Add pak choi and cook just until wilted and bright green in color. Remove from heat.
Meanwhile in a large bowl beat eggs, and nutmeg, salt and pepper, milk and cheese. Stir in pak choi. Pour mixture into a greased pie plate about 10 inches in diameter. Bake for 30 minutes until firm to the touch.
Pak choi in Oyster Sause
1/2 tbsp cornstarch
1 tsp sesame oil
1 tbsp coconut or vegetable oil
2 cloves garlic
1 tsp ginger, chopped
1 sliced onion
1 bunch pakchoi, washed and cut into one inch pieces
2 tbsp Oyster sauce
Salt and pepper to taste
Combine oyster sauce with cornstarch and sesame oil set aside. Hest oil in a wok, add garlic, ginger and onion, saute to fragrant. Add pakchoi and sprinkle with salt and pepper, vook uncovered until pakchoi springs water. Add oyster sauce mixture, and cook until liquid is thick and pakchoi remains bright green. Do not overcook.