Pak choi is a traditional Asian leafy cruciferous vegetable with a fish texture. It holds flavour really weak and doesn't "wilt" as quickly as spinach, making it really palatable. It is an excellent source of fiber, folate and calcium. In this recipe Pan Choi (also known as Bok Choi), is sautéd in alive or coconut oil. And then tossed in a combination of ground seeds which adds to the nutty, dense texture of the leaf.
1 Packet Pak Choi, rinsed
4 TBSP Olive or Coconut Oil
300g mixed seeds (pumpkin, flax, sesame and sunflower seeds)
2 tsp Celery Salt
Slice the bottom of the bulb off the Pak Choi, separating the leaves and rinse well.
Warm the oil in a large pan and sauté the leaves with the celery salt for around three minutes, or until bright green but still crunchy.
In the mean time, place the seeds in a NutriBullet or grinder and pulse until the seeds are ground to a coarse powder.
Remove Pak Choi from the heat and toss in the seeds, mixing well.
Optional - add a cup of steamed Edamame beans to transform into a complete meal.