What to do with Pak Choi?

[tissy]

Got a head of Pak Choi in our veg box this week.

What do I do with it?

Don't have any exotic ingredients, so cChinese is out, I think (could get some Soy sauce at a push, but don't want to buy stuff I won't use again!)

Do I use the green leaves, or just the stems ?

It's lovely stir-fried with just some soy sauce added at the end tissy (trim the bottom parts of the white stems off but use the rest).
Or steam it lightly and dress with garlic, lemon juice and plenty of black pepper. Would do nicely with fish - salmon or cod.

Not to mention butter if serving with fish.

I chop it up (everything except the bits right at the bottom where it joins up) and then stir fry it. It reduces quite a lot (like spinach). It's delicious and it becomes a bit crunchy when it is fried.

I use it with beef and soy sauce in a stir fry but use it quite as it can srivvel in a couple of days not veryhardy but yumm.

thanks, had it steamed with garlic and lemon (don't like black pepper), and it was lovely! Funny how the green bits seem to absorb all the flavour!