Simple, dependable, tasty, and refreshing - this is the Chinese attitude to fresh seasoned vegetables, stir-fried immediately before they are served. All Cantonese cooks understand that by skillfully using the minimum amount of oil in their heated woks, a few select seasonings, and just a splash of water at exactly the right moment they can bring out all the natural flavour of the vegetable. One of the best illustrations of this technique is fresh bai cai (pak choi). Found throughout China, it has a truly wonderful flavour reminiscent of spinach or Swiss chard.
Prepare the pak choi by removing the stalks with leaves from the stem. If the stalks are wide, split them in half. Cut the stalks with leaves into
© 1990 Ken Hom. All rights reserved.