Pak choi is one of my all-time favourite vegetables! Growing it in a greenhouse helps protect the leaves from pesky insects. It's crunchy and absolutely delicious.
I used to buy it from the grocery store, but sometimes it had a bleach-like taste and was tough instead of crunchy, so I decided to grow my own.
When you purchase the seeds, there are clear instructions to follow step by step. I use a water spray made from soaked garlic and chili or only a dish soap mixed with water to keep the insects away—no chemical sprays for me!
Growing my own vegetable is so much healthier. Plus, you can let one plant flower and collect the seeds when they’re fully dried to plant it again next year. It truly brings me joy to grow my favourite vegetables and cook with them!
I absolutely love the harvest season! All the vegetables you see were gathered in just five rounds. It might seem like a lot, but we truly enjoy putting them all together in one dish with some fluffy rice; that’s plenty for us, and it fills us with happiness.
I get so excited when harvest time comes around! After picking the pak choi, I rinse it under running water, sprinkle some sea salt, let it soak for a few minutes, and then drain it.
Let me share two difference ways to prepare pak choi. First, heat a pan, add some oil and minced garlic, and stir until it’s fragrant. Then, a pinch of sea salt, pak choi, and some scallops. Cover with a lid, add water, oyster sauce, sugar, and dark soy sauce, and stir until everything is cooked through but not overdone. Sprinkle some fried shallots and serve it with fluffy rice.
For the second method, heat oil in a small saucepan, add minced garlic (saving some for later use), then mix in oyster sauce, light soy sauce, sugar, and water. Stir it well and sit it aside to pour over the pak choi later.
