{"id":4422,"date":"2022-10-22T12:26:47","date_gmt":"2022-10-22T12:26:47","guid":{"rendered":"https:\/\/peacock.nu\/uncategorized\/nyforelsket-i-pak-choi\/"},"modified":"2023-01-24T13:31:03","modified_gmt":"2023-01-24T13:31:03","slug":"nyforelsket-i-pak-choi","status":"publish","type":"post","link":"https:\/\/peacock.nu\/no\/blogg-no\/nyforelsket-i-pak-choi\/","title":{"rendered":"Nyforelsket i Pak choi"},"content":{"rendered":"\n

Pak choi er ikke noe nytt. Faktisk har gr\u00f8nnsaken blitt dyrket siden minst det fjerde \u00e5rhundre i Kina. De siste \u00e5rene har den imidlertid blitt um\u00e5telig popul\u00e6r i Sverige og vil snart bli inkludert i hver kokebok. Det er sikkert mye du ikke visste om denne fantastiske k\u00e5len.<\/p>\n\n

Hva er pak choi?<\/strong><\/h2>\n\n
Andre navn<\/td>Sellerik\u00e5l, l\u00f8vk\u00e5l, kinak\u00e5l, bok choy<\/td><\/tr>
Opprinnelse<\/td>Kina<\/td><\/tr>
Bruksomr\u00e5der<\/td>Wokte retter, kimchi, dampede gr\u00f8nnsaker og mer<\/td><\/tr>
Morsomme fakta<\/td>Noen ganger brukt som skje til suppe, p\u00e5 grunn av formen p\u00e5 bladene<\/td><\/tr><\/tbody><\/table><\/figure>\n

Kok<\/strong> pak choi raskt<\/h2>\n\n

Hvis du enn\u00e5 ikke har pr\u00f8vd denne k\u00e5len, b\u00f8r du virkelig pr\u00f8ve noen pak choi- oppskrifter<\/strong> . Gr\u00f8nnsaken har en herlig crunch og mild pepperighet, som gj\u00f8r den perfekt til en rekke retter:<\/p>\n\n

  • Pak choi wok<\/strong> med nudler<\/li>
  • Ovnsstekt pak choi med chili<\/li>
  • Grillet<\/strong> pak choi<\/li>
  • Ramen med pak choi<\/li>
  • Pak choi p\u00e5 sandwich<\/li>
  • Pak choi i salat<\/strong> med koriander og lime<\/li><\/ul>\n

    Det er enkelt \u00e5 tilberede pak choi. Den beste m\u00e5ten er \u00e5 bryte fra hverandre k\u00e5len slik at bladene skilles fra hverandre. Du kan deretter la de enkelte bladene v\u00e6re som de er, rive eller skj\u00e6re dem i skiver. Skal du koke pak choi i ovnen<\/strong> er det greit \u00e5 la bladene st\u00e5 hele, men skal du steke<\/strong> pak choi er det bedre \u00e5 kutte bladene i biter. Pak choi kan spises r\u00e5, men er best n\u00e5r den tilberedes raskt.<\/p>\n\n

    Hva spiser du med pak choi?<\/h2>\n\n

    N\u00e5r du lager mat, handler det om \u00e5 kombinere smaker og teksturer. Ulike r\u00e5varer passer godt sammen p\u00e5 ulike m\u00e5ter. N\u00e5r to eller flere matvarer passer spesielt godt sammen, snakker vi vanligvis om \u00absmaksvenner\u00bb. Pak choi har definitivt noen smaksvenner og passer spesielt godt sammen med for eksempel:<\/p>\n\n

    • sesamfr\u00f8<\/li>
    • Chili<\/li>
    • Ingef\u00e6r<\/li>
    • Hvitl\u00f8k<\/li>
    • Cashewn\u00f8tter<\/li>
    • Gulrot<\/li>
    • Soyasaus og fiskesaus<\/li><\/ul>\n

      Hvorfor ikke kombinere det hele og f\u00e5 en ny variant av s\u00f8lepytt i pannen?<\/p>\n\n

      Dyrker<\/strong> pak choi<\/h2>\n\n

      En av hoved\u00e5rsakene til populariteten som pak choi har f\u00e5tt i Sverige er at den vokser s\u00e5 hardt p\u00e5 v\u00e5re nordlige breddegrader. Pak choi er rett og slett bra med oss.<\/p>\n\n

      Den kan s\u00e5s veldig tidlig p\u00e5 v\u00e5ren og du kan ogs\u00e5 h\u00f8ste i flere omganger. Frem til sensommeren kan du likevel s\u00e5 pak choi- fr\u00f8<\/strong> . K\u00e5l er ikke s\u00e6rlig kresen, s\u00e5 lenge du beskytter den mot sommerfugler og andre insekter som ogs\u00e5 vil spise pak choi.<\/p>\n\n

      Ikke vent for lenge med \u00e5 h\u00f8ste pak choi n\u00e5r hodene har dannet seg. N\u00e5r pak choi g\u00e5r i blomst, smaker det ikke lenger like godt. Som de fleste k\u00e5ltyper er den motstandsdyktig mot frost, s\u00e5 du kan fortsette \u00e5 dyrke den lenge.<\/p>\n\n

      Pak choi \u2013 nyttig og popul\u00e6r<\/h2>\n\n

      I Kina og Japan er pak choi sv\u00e6rt vanlig og kan nesten sies \u00e5 v\u00e6re en stiftmat. I Europa har vi bare dyrket den siden 1980-tallet, og med andre ord er vi relativt nyforelsket. Det er ikke rart, gitt at pak choi er mettende og er som en hel rett alene. <\/p>\n\n

      De fleste vet at korsblomstrede gr\u00f8nnsaker er sunt og pak choi er intet unntak. Den inneholder en rekke n\u00e6ringsstoffer:<\/p>\n\n

      • Vitaminer A, K og C<\/li>
      • Vitamin B6<\/li>
      • Folat<\/li>
      • Kalsium<\/li><\/ul>\n

        Hvor lenge holder pak choi?<\/h2>\n\n

        Pak choi har ganske god holdbarhet i kj\u00f8leskapet, men den holder ikke like lenge som for eksempel gr\u00f8nnk\u00e5l. Du kan si at den er et sted mellom spinat og k\u00e5l n\u00e5r det gjelder utholdenhet etter at den er h\u00f8stet. Uansett varer det i minst en uke. <\/p>\n\n

        Et tips er \u00e5 fryse pak choi, hel eller oppsk\u00e5ret, og s\u00e5 tine den n\u00e5r du skal bruke den. Den kan fint fryses og er nesten like fersk igjen. N\u00e5r du har frosset den, er det ypperlig \u00e5 erstatte for eksempel spinat i en oppskrift med pak choi som du hakket.<\/p>\n","protected":false},"excerpt":{"rendered":"

        Pak choi er ikke noe nytt. Faktisk har gr\u00f8nnsaken blitt dyrket siden minst det fjerde \u00e5rhundre i Kina. 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