Yield: 4 - 6 Servings
Pak Choi/Bok Choy/Pok Choi - 1 lb
Oil - 1/8 cup
Onion - 1/8 cup (finely chopped)
Pimento Pepper - 1/8 cup (finely chopped)
Chadon Beni/Culantro - 2 tsp (finely chopped)
Garlic - 1 tbsp (finely chopped)
Scotch Bonnet Pepper - 1 tsp (finely chopped)
Salt - to taste
Wash and allow excess water to drain off the Pak Choi.
Chop into 1 inch pieces.
Heat medium sized pot over medium heat.
Once oil is heated, add onion, pimento, chadon beni, garlic and scotch bonnet pepper.
Allow to sauté for 2 to 3 minutes.
Stir in Pak Choi.
Cover and allow Pak Choi to break down (about 5 minutes).
Remove cover, stir and allow excess liquid to evaporate.
Once evaporated, allow Pak Choi to cook for another 5 minutes.
If Pak Choi mixture still has excess liquid or hasn’t reached your desired consistency, simply increase the heat to high and allow to cook more, ensuring to stir constantly.
Taste for salt and enjoy!