Pak Choi, Sweet and Sour

Look forward to this fine asparagus recipe:

Sauce: mix lemon vinegar, soy sauce, oil, sesame oil and sugar well, season with salt and pepper. Mix in the peppers.

Cut pak choi in half lengthwise, sprinkle with salt, steam in steamer basket until just tender.

Arrange on plates, spread sauce evenly on top.

(*) Pak choi (Chinese mustard cabbage) is mainly grown in China, Japan and Korea. However, it also thrives excellently in our climate and is mainly cultivated in the Netherlands. The cabbage plant grows up to 50 cm high and is ready for harvest after two months. Its most striking feature is the approximately 3 cm wide, white, fleshy leaf veins. The plant is rich in egg white, carbohydrates, calcium, iron, vitamin C and B group vitamins. Pak choi can be prepared raw, finely chopped as a leaf salad or steamed as an accompaniment to meat and fish dishes. The leaf veins can also be cooked like asparagus and brought to the table.

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