Pac Choi is a type of Chinese cabbage, also known as Bok Choy. Literally translated to “white vegetable,” you can find many varieties at today’s market. Larger varieties have a thicker white stem, while others are a single shade of light green. Extremely versatile, you can sauté this veggie in your standard stir-fry, steam it, eat it raw, or even toss into your warm ramen noodle bowl. The veggie keeps it bright color after cooked, so it’s a refreshing and vibrant, healthy side dish to any meal.
Photo: Chihyu | I Heart Umami
Ingredients
Serves 4
12 oz. baby bok choy or pac choi
2 -3 Tbsp Paleo Creamy Roasted Sesame Dressing (makes 1/2 cup):
1 Tbsp white sesame seeds
4 Tbsp Paleo or regular mayonnaise
1.5 Tbsp rice vinegar
3 Tbsp coconut aminos (optional)
1/2 to 1 tsp toasted sesame oil
2 tsp tahini
For Sauce (can be made ahead of time):
In a dry cast iron skillet, add the sesame seeds and toast over low heat for about 2-3 minutes. Stir the seeds often with a spatula or gently rock the skillet back-and-forth to keep the sesame from burning.
Off heat, grind the seeds with a pestle and mortar (or a clean coffee grinder) until smooth.
In a medium-size bowl, add all the ingredients from sesame seeds to tahini. Whisk and stir until creamy smooth. Taste and make seasoning adjustments to your own liking.
For thinner texture, add ½ tbsp water a time until desired consistency.
Note: Store in the fridge. The texture will become thicker after refrigerated. Thin with more water.
For Pac Choi:
Bring a large pot of water to boil.
In the meantime, halve or quarter the baby bok choy (pac choi). Rinse them under tap water to remove dirt hidden inside the layers.
Blanch them in hot boiling water for about 1-1.5 minutes. Use a large slotted spoon to scoop out the bok choy (pac choi) and shock them in cold water. The bok choy (pac choi) will remain crunchy this way.
Gently squeeze the bok choy (pac choi) to remove the water. Place them over a serving dish. You can place them either cut side up or down. Personally, I prefer cut side up.
In a bowl, spoon the sauce over the bok choy (pac choi) one tablespoon at a time until your desired quantity. The more sauce the stronger the flavor it will be.
Serve at room temperature or chilled.
Recipe from Chihyu | I Heart Umami
