It’s taken me a while, but I come bearing tales of an Asian feast. Also, it’s almost been 2 years since I started blogging as a meek little 12 year old; so naturally, it was as good a chance as any to get back to my kitchen and whip up some tasty creations. So for one evening meal, I chose a prawn stirfry/broth with noodles (and the newest addition to my culinary experiences) pak choi. And I must say, before you read any further, this is a firm favourite with my family and should be an easy go-to supper for anybody!
There’s been this whole Asian food craze recently, which I’ve noticed (if a little late). In supermarkets, the world cuisine aisles are getting packed full with exotic produce and in the ready-to-eat sections, amidst the sandwiches, small boxes of sushi, noodles and edamame beans are commonplace. Not wanting to miss out, I searched BBC Good Food for an appetising Asian-style supper and found this little gem, which I thank for introducing me to pak choi, a type of Chinese cabbage. Now I’m not a big fan of much green and can barely stomach salad leaves, but I can safely say I absolutely love this. All of it (from leaves to stalk) is edible; it’s very soft and lightly crunchy when boiled, has a mild flavour and as for the cooking, only takes a couple of minutes in with the stock.