These rice filled Pak Choi Parcels are yummy, vegan and very healthy. But they are also really fun to make and eat, and your kids will love to give you a hand with the wrapping. All you need to do is steam the Chinese vegetable, prepare a filling -- we made it from rice, finely chopped sauteed vegetables and black sesame seeds -- and then wrap it up making a small parcel with its tender leaves.
Pak Choi (aka bok choi or Chinese cabbage) can be found easily at Chinese supermarkets and is commonly used for soups or stir-fry dishes and paired with soy sauce and sesame seeds. But we love to use them for making small parcels, as their leaves are always fresh and perfect, with no tears or holes. Just make sure you blanch or steam them first, as the wrapping is easier when the leaves are tender.
1. Gather the ingredients
- yamani rice
- a bunch of pak choi
- a couple of mushrooms
- 1 large carrot
- a bunch of fresh parsley
- sesame seeds
- sesame oil
- soy sauce
- extra virgin olive oil
- a pinch of salt and pepper
2. Chop and saut√©
Chop the carrots and mushrooms into small bits and saut√© in a pan with a little vegetable oil. Add a few drops of sesame oil, this will give the mix an exotic scent.
3. Prep the mix
Mix the saut√© vegetables with the Yamani rice and a bit of fresh chopped parsley. Sprinkle some sesame seeds, white or black ones.
4. Steam the pak choi
Steam the pak choi in a regular, or bamboo steamer before making the parcels. Take out when it gets soft and leave to cool.
5. Cut the ends
Once the pak choi has cooled down, cut the stems off (this makes the wrapping easier and will avoid any breakage)
6. Place the mix in the center
Using a spoon, place some rice mix in the center of the leaf.
Wrap up the stem ends first and then fold in the sides.¬†Turn over and the parcel is ready. Enjoy dipped in salty soy sauce.
Photos by Ana Lisa Alperovich for Inhabitots