Lately we had some pak choi in our veggie box. For me it was a premiere. So I had a detailed look through my favourite cookbooks and magazines for some recipe inspiration. In Tim MĂ¤lzer’s Greenbox* I finally discovered a recipe using pak choi. In all my other books and magazines I checked I found nothing at all. Anyway, the recipe in the Greenbox already seemed to be so delicious that I wanted to use this as a base for my ingredients collection, which was still somewhat different from what Mr MĂ¤lzer needed for his Eggplant and Pak Choi “asia style”. Instead of small pak chois I had to cope with a full-grown exemplar of pak choi. Also, I found neither eggplants nor shitake mushrooms in my pantry.
But I could serve with plenty of carrots, so I decided to combine the pak choi with caramelized carrots. In addition, the recipe was a good occasion to finally make fresh sprouts by myself. Thanks to the guidance from the Vollwert-Blog this was really very easy.
By the way, I can recommend the combination of caramelized carrots with pak choi to everyone who is looking for some light snack. Also this Easter it was a welcome alternative to all the amounts of cakes which we finally had eaten. And thanks to the Greenbox I learned also about the pak choi, which is meanwhile cultivated in domestic greenhouses as well, that you can braise it or briefly boiled it like spinach and that you can also fry it briefly for some Asian stir-fried dishes.
Caramelized Carrots with Pak Choi
For the caramelized carrots
- 300 g carrots halved
- 1 tsp coriander/cilantro ground
- 3 tbsp olive oil
- 1/2 tbsp honey
- 1 tbsp rice vinegar
For the pak choi
- 30 g sprouts finely chopped
- 4 1/2 tbsp soy sauce
- 4 1/2 tbsp honey
- 1 tbsp rice vinegar
- salt | pepper
- 1 tbsp sesame seeds
- 1 pak choi stems chopped in 0,5 cm pieces, leaves in 2 cm pieces
- 2 tbsp olive oil
- Preheat the oven to 225Â° (fan oven 200Â° ). Place the halved carrots in a mixing bowl, together with the coriander, the olive oil and some salt. Toss, so all carrots are covered with oil. Place them on a baking tray and put in the oven (center). Roast for 30-35 minutes, until the vegetables are well browned and crispy, flipping them from time to time. Whisk the honey and rice vinegar and, 5 minutes before end of cooking, drizzle the mixture over the vegetables.
- For the dressing whisk together the finely chopped sprouts, 3 tbsp soy sauce, 3 tbsp honey and 1 tbsp rice vinegar in a bowl. Season with salt and pepper.
- Toast the sesame seeds in a frying pan.
- Heat the olive oil in a frying pan, add the pak choi pieces and fry for a few minutes. Season with salt, add 1 1/2 tbsp honey and 1 1/2 tbsp soy sauce. Let it boil briefly, then remove from heat.
- Serve the pak choi together with the caramelized carrots, sprinkled with the roasted sesame seeds and drizzled with the sprouts dressing.
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