Shikibu Recipes
Shikibu Pac Choi is an elegant Asian green with glossy, dark purple leaves and tender green stems. Mild, slightly peppery, sweet when cooked. The kind of green that does most of the work for you. Here are a few simple ways to let it.
Charred Shikibu
Ingredients
2 heads of shikibu pac choi
Directions:
Halve the heads lengthwise. Get a dry pan as hot as it goes. Lay them cut-side down and leave them until the edges char and the stems turn tender-crisp. Flip for thirty seconds. Salt. The char pulls the sweetness forward and deepens the purple.
Crisp, tangy, and aromatic soft root.
Garlic Shikibu
Ingredients
2 heads shikibu pak choi
3 cloves garlic
Directions: Smash garlic into hot oil until fragrant. Add shikibu and a splash of water. Cover for two minutes. Uncover, toss until stems are bright and tender.
Mustardy greens against sharp garlic.
Sesame Shikibu
Ingredients
2 heads shikibu pac choi
Toasted sesame oil
Directions: Pile raw leaves in a bowl. Drizzle sesame oil and a pinch of salt, toss by hand. For warm, heat a hot dry pan for thirty seconds until just wilted, then dress.
Peppery raw, sweet when wilted.
Ginger Shikibu shikibu, ginger
Ingredients
2 heads shikibu pac choi
1 thumb fresh ginger
Directions: Thin-slice ginger, sizzle in oil. Add shikibu and a splash of water. Cover one minute. Toss until glossy.
Bright, sweet, sharp with ginger.
