Patchoi and Rice Recipe

Calendar icon Published: Dec 9th 2021 by Rachael Ottier Hart
Clock icon Last updated: Dec 15th 2024
Read time: 2 mins
Cuisine:
Caribbean
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This recipe, developed through the collective effort of at least 6 experts, underwent meticulous research and testing for over 3 months. Learn more about our process in the art and science behind our recipes or read how we use AI responsibly. This post may contain affiliate links. Read our Disclosure Policy.
Nutrition Disclosure
Patchoi on top of Rice in a plate with garnish

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.

#Diabetic Friendly #Gluten Free #Lacto Vegetarian #Ovo Vegetarian #Pescetarian #Vegan #Vegetarian #Whole30 #Side Dishes #Skillet
Author: Rachael Ottier Hart
Average: 5 (7 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Serves
4

Ingredients

  • 1.5 Kg Patchoi

  • 3 Medium Tomatoes chopped

  • 1 Medium Onion Chopped

  • 3 Cloves Garlic Chopped

  • 2 Seasoning Peppers Chopped

  • 3 Tablespoons Vegetable Oil

  • Salt & Black Pepper to taste

  • 800 grams Rice cooked (white medium grain)

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.

Nutrition Disclosure

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Rachael Ottier Hart
Author:
Culinary Storyteller & Spa Manager

More posts by Rachael Ottier Hart

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Rachael Ottier Hart
Author:
Culinary Storyteller & Spa Manager

More posts by Rachael Ottier Hart

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