Mesclun mix, 3 weeks.
If you've never tried pac choi, I highy recommend it. It's a vegetable that's popular in Asian cooking. My favorite way to eat it is in stir fry. The key is to not overcook it- just a few minutes in a hot wok or saute pan is enough. Pac choi is readily available in most farmer's markets and grocery stores. In the grocery store, look in the produce section near the cabbages. They look kind of like small romaine heads with smoother, more rounded leaves that are less densely packed than romaine leaves.
- Cut off the very bottom and wash the leaves in plenty of cold water- soil can get trapped in the base of the plant.
If they're large, you can cut them crosswise into large pieces an inch or more wide. I frequently leave them whole.
- Heat a wok or saute pan over medium to high heat. Add a bit of olive oil or canola oil (Maybe a tablespoon). When the oil shimmers, add the pak choi.
- Saute it quickly over high heat until the leaves become bright green (This happens quickly, so watch closely). If the pan seems too dry, add a couple of tablespoons of water.
- Drizzle the leaves with oyster sauce and serve. (Find Oyster Sauce in the international or Asian food aisle in your grocery store near the soy sauces and teriyaki sauces. If it's not available there, you may need to go to an Asian market. For my local readers, we go to Kam Man in Quincy, MA.