I must admit, I was never a big fan of patchoi, (bok choy). I found the flavour a bit overwhelming, even with the mild crisp white stems. I would usually cook it by briefly saut�ing it in some olive oil and garlic, or just add it to a vegetable stir-fry. Then I sampled some while vacationing in Portland, Jamaica, where my interest was renewed.
The secret to the cooks "sweet han'" for that dish were the carrots and a few grains of pimento berries (all spice) that she added to the pot, the sweetness from the carrots offset the peppery flavour of the patchoi and the end result was rich and delicious. I'm sure it tasted even more sublime because it was cooked by the riverside on an open fire.
Easy to prepare and somewhat versatile, patchoi can be enjoyed steamed, saut�ed stir-fried and can even be delicious in a quiche like pie and even eaten raw in salads.
I like to slice off the bottom stems where they are all connected, then wash the leaves well and slice thinly both leaves and stems.
There is a lot of hydroponically grown patchoi around, which makes them cleaner and fresher.
So congrats to all the farmers who have managed to master this form of agriculture.
?PATCHOI INOYSTER SAUCE
2 tbsp oyster sauce
1/2 tsp cornstarch
1 tsp sesame oil
1 tbsp coconut or vegetable oil
2 cloves garlic
1 tsp ginger, chopped
1 small onion, sliced
1 bunch patchoi, washed and cut into one-inch pieces
Salt to taste
METHOD
Combine oyster sauce with cornstarch and sesame oil set aside.
Heat oil in a wok, add garlic, ginger and onion, saut� to fragrant.
Add patchoi and sprinkle with salt, cook uncovered until patchoi springs water,
Add oyster sauce mixture, and cook until liquid is thick and patchoi remains bright green.
Do not overcook. Remove.
Serves four to six
SAUTEED PATCHOI WITH CARROTS AND ALLSPICE
2 tbsp coconut or vegetable oil
2 cloves garlic, finely chopped
1 small onion, finely chopped
1 pimento pepper, seeded and chopped
1 medium carrot, finely chopped
1 large bunch patchoi, washed and cut into one inch pieces
4 grains pimento berries (all spice)
Salt, pepper to taste
METHOD
Heat oil in saut� pan, add garlic, onion and and pepper, saut� until fragrant.
Add carrots and cook for a few minutes more then add patchoi, stir to combine.
Add pimento berries, salt and pepper.
Cover and cook–the patchoi will spring water–for about 15 minutes, until tender.
Serves four
?PEPPERY PATCHOI CUSTARD PIE
2 tbsp olive oil
2 cloves garlic, chopped
1 onion, finely chopped
1 pimento pepper, seeded and chopped
1/2 hot pepper seeded and chopped
1/2 red bell pepper, seeded and chopped
1 small bunch patchoi, green leaves washed and sliced into one half inch pieces
4 eggs
1/4 tsp nutmeg
Salt and freshly ground black pepper
2/3 cup evaporated milk
1/2 cup grated Parmesan cheese
METHOD
Preheat oven to 350F.
Heat saut� pan, add oil, add garlic, onion, and peppers, saut� until fragrant, about four minutes.
Add patchoi and cook just until wilted and bright green in colour. Remove from heat.
Meanwhile in a large bowl beat eggs, add nutmeg, salt and pepper, milk and cheese.
Stir in patchoi.
Pour mixture into a greased pie plate about 10 inches in diameter.
Bake for 30 minutes until firm to the touch.
Serves 6 to 8