{"id":755,"date":"2011-02-26T14:03:07","date_gmt":"2011-02-26T14:03:07","guid":{"rendered":"http:\/\/www.anyma.ch\/blogs\/cuisine\/?p=755"},"modified":"2011-02-26T14:20:46","modified_gmt":"2011-02-26T14:20:46","slug":"pak-choi-braise-au-gingembre","status":"publish","type":"post","link":"https:\/\/www.anyma.ch\/blogs\/cuisine\/?p=755","title":{"rendered":"Pak-cho\u00ef brais\u00e9 au gingembre"},"content":{"rendered":"<p>Si ce sont de tous petits pak-cho\u00ef les couper simplement en 4 ou en 6 dans la longueur. S\u2019il sont plus grand, d\u00e9tacher les feuilles et les couper en deux dans la longueur.<br \/>\nR\u00e2per un peu de gingembre et une ciseler 1 ou plusieurs \u00e9chalotes selon la taille.<br \/>\nFaire revenir \u00e9chalotes et gingembre dans un peu d\u2019huile dans une grande po\u00eale ou dans un wok et ajouter les pak-cho\u00ef. Remuer de mani\u00e8re \u00e0 bien impr\u00e9gner les feuilles d\u2019huile, de gingembre et d\u2019\u00e9chalote.<br \/>\nAjouter un peu d\u2019eau et de sel gris et couvrir.<br \/>\nLaisser mijoter en remuant de temps \u00e0 autre jusqu\u2019\u00e0 ce que les nervures blanches soient encore bien al dente.<br \/>\nServir<a href=\"http:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2011\/02\/PakChoi_5486.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-758\" title=\"PakChoi_5486\" src=\"http:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2011\/02\/PakChoi_5486-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2011\/02\/PakChoi_5486-300x200.jpg 300w, https:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2011\/02\/PakChoi_5486-1024x682.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Si ce sont de tous petits pak-cho\u00ef les couper simplement en 4 ou en 6 dans la longueur. S\u2019il sont plus grand, d\u00e9tacher les feuilles et les couper en deux dans la longueur. R\u00e2per un peu de gingembre et une ciseler 1 ou plusieurs \u00e9chalotes selon la taille. Faire revenir \u00e9chalotes et gingembre dans un [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30,36,134,135],"tags":[49,204],"_links":{"self":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/755"}],"collection":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=755"}],"version-history":[{"count":3,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/755\/revisions"}],"predecessor-version":[{"id":757,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/755\/revisions\/757"}],"wp:attachment":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=755"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=755"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=755"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}