Pak Choy(白菜) is actually a Cantonese term, literally translated to mean “white vegetable”. I guess it might be due to its white stems, though there are admittedly many varieties and us Asians, all over the world, somehow must ‘by hook or crook’ get Pak Choy into our pots and pans.
I grow Pak Choy & am right now at the end of my spring sowed crop. I plan to start sowing again around end-September.
Unlike many farmers or market stallholders, I do not harvest the entire plant by de-rooting it, I only cut as many of the lower leaves as I need for a meal because the plants do grow new leaves for many more months.
There are countless ways to cook Pak Choy, not just the Asian way, so yesterday….
I decided to make brunch, knocking up Pak Choy Cheese Omelette to accompany my Black-Bean Burger.
3 eggs +1/4 cup Soy Milk gives me the end-texture that I like, thicker than scrambled eggs but softer than beaten eggs on its own. Mix that up well.
Put olive oil in pan (medium heat), when hot, add minced garlic & diced onions, stir fry till fragrant, then add only the sliced stems. When sizzling, sprinkle 2 tbsp of water over vegetables & lower heat. Gently toss with spade ~ the steam from the water will help to fast-cook the stems & prevent them from browning or drying out. After 2-3 mins add leaves.
Stir mix for a minute or so, the moment leaves start darkening, pour egg mixture all over. Then sprinkle some cheese (red pepper optional), bits of tomato, whatever tickles your fancy…
When the egg/omelette base is nicely firm & brown to your liking, divide & fold into portions. Serve.
And there you have it, Pak Choy Omelette which goes well with a veggie burger. Is this fusion? To me it’s simply using what I grow & growing what I love.