Pak choi's crisp pale stems and tender dark leaves cook in just a few minutes, making it a quick side for almost any meal. A short steam followed by a hot garlicky finish is the fastest way to get crisp-tender stems and wilted leaves without overcooking either part.
Pak choi's crisp pale stems and tender dark leaves cook in just a few minutes, making it a quick side for almost any meal. A short steam followed by a hot garlicky finish is the fastest way to get crisp-tender stems and wilted leaves without overcooking either part.
Pak choi's crisp pale stems and tender dark leaves cook in just a few minutes, making it a quick side for almost any meal. A short steam followed by a hot garlicky finish is the fastest way to get crisp-tender stems and wilted leaves without overcooking either part.
Pak choi's crisp pale stems and tender dark leaves cook in just a few minutes, making it a quick side for almost any meal. A short steam followed by a hot garlicky finish is the fastest way to get crisp-tender stems and wilted leaves without overcooking either part.
Pak choi's crisp pale stems and tender dark leaves cook in just a few minutes, making it a quick side for almost any meal. A short steam followed by a hot garlicky finish is the fastest way to get crisp-tender stems and wilted leaves without overcooking either part.
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