pak choi

CSA members, Newsletters, Recipe

Ginger Sesame Pok Choy

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  • Servings: 2-4
  • Difficulty: easy
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Ginger Choi


  • 1 bunch Pak Choi
    + Pick other greens from your box to sauté as well! Kale or radish/turnip greens…
  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 tsp. fresh ginger, minced
  • 1 inch piece lemongrass, sliced (optional)
  • 1 tsp. raw sugar
  • ¼ tsp. sesame oil
  • 2 Tbsp. soy sauce
  • Sesame seeds for garnish


  1. Steam pak choi 2-3 minutes, set aside
  2. Saute garlic, ginger and lemongrass in olive oil
  3. Stir in the sugar, sesame oil and soy sauce and cook 1-2 minutes
  4. Increase the heat to medium-high, drain the pak choi and add to glaze.
  5. Continue to cook until pak choi reaches your desired tenderness (1-2 min)
  6. Sprinkle with sesame seeds and eat!
CSA members, Recipe

Napa Cabbage Picnic Salad

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Napa Cabbage Salad
The salad:

  • 6 cups Napa cabbage (chopped)
  • 2 cups Pak Choi (chopped)
  • 1 cup sliced Radishes
  • 12 oz Snow peas

The dressing:

  • 1 cup mayonnaise
  • 2 Tbsp Soy sauce
  • 1/4 tsp Cayenne, powder
  • 2 Tbsp Sugar
  • 3 tbsp Rice vinegar
  • ½ tsp Sesame oil, toasted
  •  ½ cilantro, chopped
  • 2/3 cup Almonds (as a topping


  1. Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside.
  2. Combine cabbage, pak choi, peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead.
  3. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
  4. When ready to serve, gently combine the dressing and almonds with the