Rosette pak choi is a special type of pak choi perfect for boiling, steaming, stir-fry, or even be included in soup, dumpling, bun, or mixed with rice.
Rosette pak choi is originated from Yangtze area, China. It has been included in North American cuisine. In this recipe, we would like to back to its origin to have it cooked in a very Asian way.
(Photo credit: bluearpon.com)
1 small head of rosette pak choi, leaves and stems
4 to 6 small carrots, julienned
2 tablespoons olive oil
½ teaspoon cumin seed
1 teaspoons finely diced fresh ginger
1 small clove garlic, sliced
1 Serrano pepper, seeds removed and finely diced
1 medium shallot, thinly sliced
½ lemon, juice & zest, juice divided
2 tablespoons shredded basil leaves
Heat the oil in a wok over a medium high flame.
Add cumin, and let sizzle for 30 seconds or until the cumin darkens. Add ginger, garlic and Serrano chili. Cook stirring until garlic starts to color. Add shallots cook stirring 2-3 minutes or until shallots start to color.
Add carrots. Sprinkle with salt. Stir-fry for 2-3 minutes. Add lemon zest and ½ the lemon juice. When it evaporates add 2 tbsp water. Cook stirring over high heat until the water has almost gone and carrots have softened, about 5 minutes.
Add rosette pak choi. Mix and stir-fry for about 2 minutes, then add another tablespoon of water. This will create steam. Cover the wok and lower heat to medium. Cook 1-2 minutes or until the pak choi stems begin to soften.
Remove the lid, raise the heat to medium high, and stir-fry until any liquid has evaporated. Add the remaining lemon juice and the basil leaves. Cook 1 minute.