Patchoi and Rice Recipe

Published on
December 9th 2021
Last updated on March 20th 2024
Rachael Ottier Hart

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

#Diabetic Friendly #Gluten Free #Lacto Vegetarian #Ovo Vegetarian #Pescetarian #Vegan #Vegetarian #Whole30 #Side Dishes #Skillet
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes.
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Patchoi on top of Rice in a plate with garnish
Patchoi and Rice in a plate with fork on the side
Patchoi on the side of a Rice in a plate

Patchoi and Rice is a simple side dish or on its own as a great meat-free meal. Patchoi, also known as Pak Choi, Bok Choi, or Chinese White Cabbage, is a green leafy vegetable most often found in East Asian cuisine. When sautéed with local herbs and seasonings, it brings out the earthy green flavor of the leaves, and the white stalk has a slight crunch and light bitter flavor. This dish is most commonly paired with Rice in Trinidad and compliments Sada Roti or crackers for a delicious breakfast or snack.

Author: Rachael Ottier Hart
Average: 5 (6 votes)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Serves
4

Ingredients

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Instructions

Thoroughly wash each leaves of the Patchoi and strain. Then chop into bite size chunks.

In a large saute pan add the 3 tablespoons of oil and warm on medium to high heat.

Add to the pan the Onion, Garlic, Seasoning Peppers and Tomatoes and toss for 5 minutes.

Using a spatula sauté the vegetables and add the Patchoi and toss to incorporate all ingredients together.

Cover and allow to cook on medium to low heat for 10 minutes.

After 10 minutes check to see the Patchoi is completely cooked with the leaves slightly wilted, toss and add salt & Black Pepper to taste.

Serve on top of 200 grams of cooked rice.

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Keywords
Patchoi and Rice, Pak Choi and Rice, Bok Choi and Rice, Chinese Cabbage and Rice, Saute Patchoi, Saute Pak Choi, Saute Bok Choi, Saute Chinese Cabbage, pak choi recipe

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Rachael Ottier Hart

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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