Pak Choi with Pine Nuts
Pak Choi with pine nuts is a recipe with fresh ingredients from the category Kernes. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.25 kg Pak Choi
- Peanut oil for frying (about 1 l)
- 1 tsp salt
- 2 tsp sugar
- 50 g Pine nuts
Instructions
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1.
Separate the Pak Choi into leaves, cut off the white stems in a wedge shape and set aside to use elsewhere (e.g., stir‑fry with garlic).
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2.
Pat the leaves dry thoroughly and slice them into strips about 5 mm wide.
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3.
Spread the strips on a baking sheet and dehydrate in a preheated oven at 120 °C for about 15 minutes, then remove and let cool.
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4.
Lightly toast the pine nuts in a pan without oil over medium heat, set aside.
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5.
Heat a wok, add the peanut oil and heat until it just starts to smoke. Fry the Pak Choi strips in 3–4 batches for 30–40 seconds each. As soon as they begin to crisp and turn green, remove them and drain on paper towels, then let cool.
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6.
Season with salt and sugar before serving, arrange in bowls, and sprinkle with the toasted pine nuts.
