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Simple Pac Choy Sauté

Slice into quarters lengthwise and sauté in a bit of hot water with a touch of soy sauce (1 tsp per whole stalk is plenty). Pak Choi becomes limp very quickly so cook it at a high temperature, which allows leaves become tender and stalks stay crisp. Serve it with anything from fish to chicken to beef, to tofu, to pork. This classic Asian dish goes with everything and is especially complimented by a serving of rice.

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