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Easy and deluxe recipe: Prawn, Pak Choi and gnocchi supreme
When I first noticed Pak Choi (bok choy or Peking cabbage) twinkling on the supermarket sheves, I wasn’t exactly sure what it was or how it would taste. Even though it seemed rather expensive it was attractive so I invested in a pack and rushed home. Simmered gently for a couple of minutes it was a revelation. Wilted upper leaves with crunchy fleshy ends. Clean tasting and yummy. We ate it as a vegetable on the side and later in stir fries. Surely in the right place this vegetable could really shine? This thought was put on the back...
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