Directions

1. Slice into quarters lengthwise and sauté in a bit of hot water with a touch of soy sauce (1 tsp per whole stalk is plenty). Pak Choi becomes limp very quickly, so cook it at a high temperature, which allows the leaves to become tender and the stalks to stay crisp.
2. Serve it with anything from fish to chicken to beef to tofu to pork. This classic Asian dish goes with everything and is especially complimented by a serving of rice.