Seared Pak Choy (Asian greens) with Cashews

pac choy

Many people are intimidated by Asian vegetables. We often bring beautiful red or green pac choy (also called pak choi, bok choi, and bok choy) to the market, and it is one of the last things to sell. The same is true with things like mizuna, or even Napa cabbage. A grower at the Union Square Farmers’ Market in New York sold me some pac choy a few years ago, and this is how he told me to prepare it. It is simple and delicious. Don’t fear the choy!


  1. Baby pac choy
  2. Sesame oil
  3. Chopped garlic
  4. Chopped onions
  5. Soy Sauce
  6. Sriracha Sauce

holey pac choy


    1. Quarter the Pak Choy long-ways.
    2. Try to leave a small piece of the base in each quarter so it doesn’t fall apart.
    3. Heat wok (or frying pan) and add some sesame oil. After oil is hot…
    4. Add some chopped onions and garlic and cook a few minutes until fragrant.
    5. Push the garlic and onions to the sides of the pan and add the pak choy quarters.

Spread them out to one layer.

  1. Let them sear until they are starting to brown.
  2. Turn them all and let the other side sear until brown.
  3. Add a dash of soy sauce and a handful of cashews.
  4. Add a little squirt of Sriracha or chili garlic sauce if you like heat.
  5. Voila! Done and Yum!

Eat your Asian veggies,

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