Updated: Sep 14, 2018
We are often asked, "What is the difference between Bok Choi and Pac Choi?" While they are both considered non-heading Chinese cabbages, their growing habits are slightly different. Pac Choi stems are more elongated and whiter in color. They hold more water, giving them them additional crispness. We enjoy growing it not just for its beauty, but for its heartiness. More edible material is produced in the same square foot space and the flavor is equally as delicious! Another fun aspect of this crop is that it's variety name is "Joi Choi". How could we deny anything that will bring more joy into our lives?
Pac Choi is delicious with hardly anything added to it. Sometimes, we simply add a bit of soy sauce onto the lightly cooked greens, but here's an additional way to enjoy it in combination with the summer crop of eggplant.
For the Stir-Fry:
2 cups eggplant, cut into long strips
1 cup onions, cubed
1 cup pac choi stems, chopped
1 cup chopped pac choi leaves, chopped
1 Tbsp high heat oil (Grapeseed, Safflower, Sunflower) or more if needed
For the Sesame Sauce:
3 Tbsp toasted sesame seed
2 tablespoons plus 2 teaspoons light soy sauce
2 tablespoons rice-wine vinegar
2 tablespoons finely diced ginger
4 cloves garlic, crushed
2 tablespoons raw honey
1 / 2 cup Asian sesame oil
Heat the oil in a cast iron skillet or broad non-stick pan, add the eggplant and onions. Cook until softened, at least 5 minutes.
Add pac choi stems and sauté on a medium flame for 2 minutes.
Add pac choi leaves and sauté until leaves have wilted.
Add the prepared sauce and cook on a medium flame for 2 minutes, while stirring regluarly.