Lemon & Garlic Pac Choi
Why I Love This Recipe
FEATURING: Pac Choi and garlic.
A simple yet refreshing side dish that goes great with asian dishes (stir fries, poke bowls, etc.).
Ingredients You'll Need
1 lb pac choi (approx. 1 large - makes about 6-7 cups once chopped)
1 1/2 tablespoons extra-virgin olive oil or sunflower oil
2 garlic cloves, minced
Pinch crushed red pepper flakes
Sea salt, to taste
Half of a lemon, cut into wedges
Trim the ends first, then chop the pac choi (if large. If small, you can cook them whole) - there are two options to cut the pac choi: 1) You can cut the stems in 2 inch pieces (like you would celery) and then chop the leaves separately in pieces of similar size OR 2) cut the pac choi lengthwise in half and then cut into half again (to get quarters).
Add the oil, garlic and red pepper flakes to a wide room-temperature skillet (this will ensure that the garlic does not brown). Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
Toss in the pac choi. Sprinkle with about 1/4 teaspoon of salt. NOTE: If you want your pac choi to brown a bit (which I rarely do), you can cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
Transfer to a platter then squeeze 2 lemon wedges on top. Serve with more lemon wedges on the side.