An Asian-style stir-fry of pak choy with carrots and zucchini: a light and flavorful side dish, ready in just a few minutes. Perfect to serve with rice and, if desired, scrambled egg for a complete meal.
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Wash the pak choy well. Separate the leaves and cut the stems into pieces about 2-3 cm long.
Cut the carrot and zucchini into thin sticks or julienne strips. Slice the scallion thinly. Mince the garlic and grate the ginger.
Prepare the rice: bring the water (720 g) to a boil. Add the rice (370 g), the knob of butter and the salt. Cover with a lid, lower the heat and cook for 18 minutes. Turn off the heat and let it rest covered for another 10 minutes. Then fluff with a fork.
In a wok or large pan, heat a drizzle of extra virgin olive oil over medium-high heat.
Add the minced garlic, ginger, sliced scallion and, if desired, the chili pepper. Sauté for about 20 seconds until fragrant.
Add the carrots and stir-fry for 2 minutes.
Add the zucchini and pak choy stems, continue cooking for about 3 minutes, stirring.
Finally add the pak choy leaves and stir-fry for 1-2 minutes, until they remain green and crisp.
Pour in the soy sauce and, if using it, the oyster sauce. Mix well and let it flavor for about 1 minute. Turn off the heat and add a drizzle of sesame oil.
If you want a complete meal: in a separate non-stick pan, scramble the egg and add it to the rice. Add the rice to the vegetables in the wok and stir-fry briefly, stirring with a spatula to separate and combine well.
Finish with toasted sesame seeds or chopped peanuts if desired and serve immediately.
Wok or large pan
Pot with lid (for the rice)
Knife and cutting board
Grater (for the ginger)
Spatula
In the refrigerator in an airtight container for 1-2 days
Healthy tips: pak choy is rich in vitamin C, vitamin K, calcium and potassium; it is low in calories and ideal for light and nutritious dishes.
Cina
