Cooking hydroponic farm to table Asian Greens: Stir frying Pak Choi
Cooking hydroponic farm to table Asian Greens: Stir frying Pak Choi
Cooking hydroponic farm to table Asian Greens: Stir frying Pak Choi
My hydroponic set up on my balcony: Pak Choi and Cai Xin.
There are those who think that soil-grown greens taste better. Actually the veg will turn out watery if you use low heat and cook it slowly thus longer.
As green cook fast, what you want to do is to ensure maximum heat input and quick. You want the veg to be cooked just right and retain its texture. The idea is same as how we use olive oil for salads. I will keep it simple, leaving out the need to add meat, slices of carrots etc. I am using three bunches of pak choi, which has white stems.
