Asian Greens from Cooking Hydroponics Farm to Table: Stir-Fry Pack Chain

Asian greenery grows very well and is a daily staple for most local families as well. This is a cooking blog, so I’ll focus on this post. If anyone is interested in the cultivation techniques of a home hydroponic system, I am happy to share my experiences in another post. (Or maybe on another blog?)My hydroponics set on the balcony: Pak Choi and Cai Xin.

Some people think that soil-grown greens will taste better. Perhaps the greens, especially soil-grown, tend to take longer to grow, and will develop better texture and flavor along the way. Vegetables grown in my home have a 4-5 week cycle. It’s quick and the advantage is that we can eat it fresh and it’s free of pesticides in the course. If you use the right cooking techniques, you can bring out the best greenery.

Some words about Asian greenery. I have to admit that they don’t have the best names: Pak Choi, Bok Choi, Cai Xin, Kai Lan, etc. Or, if you’re going to Mandarin, try “chai.” A search online shows that there is a bit of confusion about how some of these are named. I’ll create a few recipes along the way. The good thing about greens is that they are easily interchangeable in these recipes.

Group the cooking greens into four categories.

1. Quick stir-fry in a wok

2. I’m blanching it with hot water

3. Cooked in stock

4. I cooked it in soup

In this post, we will start with the most common home methods to cook Asian greens – stir-fry using a wok.

The science of this is simple. All green stains or hydroponics contain water. This method will replace the shrinking, soft, wet plate, and end up with a juicy, crispy green. Therefore, you want to cook it quickly and over high heat. It is intuitive to think that high fevers “seal” vegetables and prevent water from oozing out. In fact, if you cook slowly over low heat, the vegetables will become watery (and therefore).

As the greens cook faster, all you want is to ensure maximum heat input and fast. You just want to cook the vegetables and retain their texture. Also, using enough oil will cover the vegetables and prevent water from seeping out. This idea is the same as using olive oil in your salad. It becomes a wet salad without oily dressing.

To make sure it ends up with a plate of crispy vegetables, do the following:

You’ll now know that woks are the best for this. A round bottom shape that allows for large surfaces, good heat transfer, and good spatula action. The fire on your home stove does not make this roaring in Cantonese restaurants, so you compensate by cooking your vegetables in small batches.

Let’s get started with the recipe. I keep it simple and rule out the need to add meat, carrot slices and more. The cooking takes about 2 minutes. Therefore, prepare the ingredients on the side of the wok. I use three bundles of pack che with white stems. I harvest it, cut it up and then fry it.

material

A bundle of quarter pack che

1 tablespoon of chopped garlic

2 tablespoons of oil

1-2 tablespoons of soy sauce

It’s best to eat it with rice.

Below is a short video showing some of the stir-fry.