Patchoi and Rice

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
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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: Rachel Ottier-Hart
Average: 5 (6 votes)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins



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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