| Archive for Downsizer For an ethical approach to consumption |
| MIC |
Pak ChoiHi'ya,A couple of months ago I put in some pak Choi. Its flourished & wondered what I can now do with it all, before the snails & slugs dine on it all. Other than Steaming it, has anyone any ideas what to do with it. regards Mic |
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| hedgewitch |
I stir fry it. I chop the stems and add them first, then the leaves so the stems have longer. It's good on it's own or added to other ingredients (e.g. pork, noodles, other veg) for a general stir fry. | ||||
| tahir |
Use like any other brassica | ||||
| Behemoth |
It's an interesting late addition to far east style soups, hot enough to wilt the leaves but the stems still have their crunch. | ||||
| tahir |
Oh, and (that old Tahir classic) excellent in saag 
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| judith |
Mmm. Duck noodle soup with pak choi. An all-time favourite of mine. |
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| hedgewitch |
Think I'm spotting a pattern here... 
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| tahir |
Finely sliced with onion and potato it'd be good for pakoras | ||||
| judith |
Not leek then?
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| tahir |
Bugger, forgot about them, yeah they're great in pakoras
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| hedgewitch |
Do you have a recipe for pakoras? |
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| saffranne |
add to red or green thai curry,wonderful flavour | ||||
| tahir |
http://www.learningindustries.com/nrk/recipes/index.asp?rid=115
Not sure what exactly I wrote but you can make pakoras out of near enough any veg, and fish ones are excellent too. |
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| Northern_Lad |
Just to clarify, is there anything green and leafy that isn't excelent in saag? (I used to think that saag was just spinich) |
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| hedgewitch |
Thanks  One more question (hey, I finished my article!) - are they deep fried or shallow fried? Basically, could I make them in a frying pan with a good glug of oil in it as I don't have a deep fat fryer thingy  
I've got shami kebabs sussed now, and these would be a perfect addition 
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| tahir |
Grass? It's a shame that people seem to relate saag just to Spinach (even some pathetic Punjabis ) the whole concept of saag is to iuse a bit of this and a bit of that, using either spinach or brassicas as the base.
Things I've used in saag: Pak Choi Choy Sum Cabbage (esp Savoy) Kale Parsley (esp flat leaf) Oregano Basil Coriander Carrot greens Turnip greens Radish greens Mustard greens Rape greens Spinach Leaf Beet Black Nightshade Orach Fat Hen Nettles Leeks Spring Onions Garlic greens Baby sweetcorn Lentils (red & green) Carrots Radish pods Chick pea leaves French beans Prolly a lot more too. |
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| tahir |
Yes they'll be nice in a deep frying pan, just pat them down a bit whilst they're still wet. |
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| tahir |
Of course the perfect partner to shami kebab is actually aloo tikki:
http://www.learningindustries.com/nrk/recipes/index.asp?rid=223 |
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| hedgewitch |
Brilliant
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| hedgewitch |
Mmmmmm! Will have a go on Friday with the weekend shami kebabs! Am starving now, and only have a digestive biscuit to hand.
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| tahir |
Me too, but I ain't got any digestives 
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| hedgewitch |
Go on, you can have one of mine then This office runs on digestives
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| tahir |
It's alright, I'll get me banana out | ||||
| Nick |
Is that some Essex euphemism? | ||||
| tahir |
No, my packed lunch |
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| sean |
Nah. He's got one of those special banana holders from Lakeland I reckon. | ||||
| hedgewitch |
I didn't think Lakeland was that sort of catalogue
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| doctoral |
... back to earth - just stir-fry and freeze in small portions - can be added to any dish that you want it in. 
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