Braised Pak Choi with Ginger & Pink Tahini Cream
Pak choi – also known as bok choy or Chinese cabbage – is one of the true heroes of spring and early summer on our farm. We’re currently growing 2–3 varieties – pak choi is in peak season in Ireland from April through June. Its tender, juicy stems and mild, slightly mustardy leaves make it an amazing, versatile veg. Here we’ve braised it with ginger & garlic and served on a beet tahini cream and sprinkle of gomasio!
- Time: 20 min
- Servings: 2
Source: The Happy Pear - Plant Based Vegan and Lifestyle Courses
Ingredients
- heads pak choi
- toasted sesame oil
- garlic
- fresh ginger
- tamari or soy sauce
- water
- maple syrup
- tahini
- beetroot juice
- lemon juice
- yoghurt of choice
- cold water
- of sea salt
- gomasio