Pak Choi a mi estilo| Pak Choi in my style
Hola queridos amigos de esta bella comunidad, hoy les traigo una receta supersencilla y les comento que es primera vez que preparo esta verdura.
Mi hija @tsunsica me regalo esta hermosura, ella fue a un mercado que hacen los fines de semana en el centro de la ciudad, donde se pueden conseguir algunas cosas que no son comunes en los mercados tradicionales.
Ahora viene el dilema ¿Cómo lo preparo?, pues será a mi estilo. Lo maravilloso de la cocina es que puedes hacer tu propia versión, con lo que tengas en casa y disfrutarla plenamente.
Hello dear friends of this beautiful community, today I bring you a super simple recipe and I tell you that it is the first time I prepare this vegetable.
My daughter @tsunsica gave me this beauty, she went to a market that they do on weekends in the center of the city, where you can get some things that are not common in traditional markets.
Now comes the dilemma How do I prepare it?, well it will be my style. The wonderful thing about cooking is that you can make your own version, with whatever you have at home and enjoy it to the fullest.
Vamos a cocinar, estos son los ingredientes:
Let's cook, these are the ingredients:
- Pak Choi
- Aceitunas
- Alcaparras
- Ajos
- Pasas
- Aceite
- Agua
- Pak Choi
- Olives
- Capers
- Garlic
- Raisins
- Oil
- Water
Los ingredientes no tienen una medida exacta, porque todo depende de la cantidad de Pak Choi que se va a cocinar, en este caso es un poquito de cada uno.
Lo primer es picar el ajo, yo pico las aceitunas y las alcaparras, pero es cuestión de gustos, reservamos.
En un sartén agregamos una dos cucharadas de aceite, colocamos el ajo y lo marchitamos un poco, luego agregamos el Pak Choi y revolvemos constantemente.
Como el tallo es grueso necesitamos que se ablande, para ello le colocamos un poquito de agua, seguimos revolviendo y finalizamos agregando las aceitunas, alcaparras y pasas. Yo no le agregue sal, porque las alcaparras tienen un poco, pero al finalizar se rectifica la sazón.
The ingredients do not have an exact measure, because everything depends on the amount of Pak Choi that is going to be cooked, in this case it is a little bit of each one.
The first thing to do is to chop the garlic, I chop the olives and capers, but it is a matter of taste.
In a frying pan add two tablespoons of oil, place the garlic and wilt it a little, then add the Pak Choi and stir constantly.
As the stem is thick, we need to soften it, so we add a little bit of water, keep stirring and finish adding the olives, capers and raisins. I did not add salt, because the capers have a little, but at the end we rectify the seasoning.
Es una receta sencilla y queda deliciosa, la puedes acompañar como gustes, con arroz, pan o sola.
Esta verdura ha sido un gran descubrimiento para mí.
It is a simple recipe and it is delicious, you can serve it as you like, with rice, bread or alone.
This vegetable has been a great discovery for me.
Gracias por regalarme un poco de tu valioso tiempo, encanada por tu visita y espero sea de tu agrado mi publicación.
***Thank you for giving me a little of your valuable time, I am delighted for your visit and I hope you like my publication ***.
Si tú eres feliz, los que estén a tu lado también lo serán.
If you are happy, those around you will also be happy.
Separadores: @eve66
Las fotografías utilizadas son de mi propiedad
Translated with www.DeepL.com/Translator (free version)
Banner hecho por @jes.seth
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I often cook pakchoy but the green version. your version, I named it with white pakchoy. indeed the texture of the stem is a bit hard. but that's the specialty and we shouldn't overcook them. I think you're cooking a little overcooked. My advice is don't add the pakchoy when you cook the onions. add the onion first, then when the onion becomes fragrant, add the pakcoy, so that the pakchoy will not overcook.
Ok, thank you very much, so I will do it for the next one, because I loved it, it's the first time I prepare it, but I will learn to make the most of it hehehehe. Thank you very much for the advice. Happy day.
Yeah pakchoy is my fav veggies because crunchy in texture
You can make soy sauce with garlic seasoning. It Will be a great taste :)
I have used a similar recipe. Love the way you show us yours interesting process.😍
Hello, it is the first time I prepare it, a piece of advice I received is not to overcook it, keep that in mind when you prepare yours and it will be divine. I am delighted with your visit @mich.brmey.
It looks good @jessiencasa. Thanks for this recipe. 🥰 Though I haven't tried cooking pak choi, but maybe in the future, I would try this recipe.
Hi, glad you like this recipe. The kitchen is wonderful because you take advantage of what you have at your fingertips to make delicious things. Thanks for stopping by, always welcome @jonalyn2020.
Because it's vegetable and it's healthy. 🥰 and you're right about, experimenting on cooking. I do that a lot also.😉
Nunca he probado esta verdura, pero me parece que su sabor puede ser muy neutro, por lo tanto el ajo y las aceitunas vienen a darle un toque fuerte especial y muy sabroso. Voy a intentar comer más comida vegetariana y vegana, he visto buenas propuestas.
Hola, anímate a comer vegano, es muy sano, variado y muy rico, aquí he encontrado una gran variedad de platos espectaculares que dan gusto jejeje.
En mi casa mi esposo quedó encantado con mi receta, él es amante de la aceituna y de todas las verduras, le tuve que decir que me dejara un poco, el pícaro pensó que era todo para él.