Bright, bold and packed with punchy flavour, my Chinese stir fry pak choi recipe turns a few simple ingredients into something special. Tender greens are combined with garlic, spring onion and chilli for a little fiery heat. I finish the dish with a splash of nutty sesame oil and salty soy.
I've flavored this 10 minute pak choi with garlic, spring onions and chilli. I add toasted sesame oil for depth of flavor and soy sauce for seasoning. If you are not keen on chilli, either cut back and only add half the amount, or remove it altogether.
Pak choi is not to everyone's taste, my own family is divided right down the middle on this particular dish. However, cooked this it retains it's crunch and my youngest and I would put it as one of our favourite vegetable sides.
Why you'll love this recipe
- The perfect balance of flavours fresh greens are combined with punchy garlic, fiery chilli, salty soy and nutty sesame oil.
- This dish can be prepared, cooked and on the table in just 10 minutes, now what's not to love about a dish like that?
- Contains no diary so suitable for dairy free and vegan diets.
- Use gluten free soy sauce and it can be enjoyed by coeliacs and those following a gluten free diet too.
Recipe ingredients
Find the full list of ingredients and quantities in the recipe card below.
- Pak choi (also known as pak choy or bok choi) - I allow 1 pak choi per person, and cut it in half, lengthways.
- Oil - I use sunflower oil for stir-frying the pak choi, and the sesame oil for flavouring the dish just before serving. Do not be tempted to cook in sesame oil, it has too low a burn temperature making it great for flavouring, but unsuitable for cooking with.
- Aromatics - I flavour the pak choi with red finger chilli, garlic and sliced spring onions. If you don't like chilli heat, leave it out.
- Soy sauce - I use light soy sauce to flavour and season the pak choi.
- Sesame seeds - I like to scatter some over just before serving for added crunch, this is entirely optional.
How to stir fry pak choi
- Wash the pak choi and cut it in half length-ways, keeping the base of the stalk intact. Prepare the chilli, garlic and spring onions.
- Heat the sunflower oil in a large wok or frying pan over medium heat, and place the pak choi in the wok.
- Place the white root in first, and if possible leave the green leaves oil free and propped up the side of the wok to stop them cooking, as they take less time to cook. Cook the pak choi for 5 minutes, turning frequently to ensure even colour.
- Once the white part has coloured and softened a little, push the green leaves into the wok to wilt, and add the chilli, garlic and spring onions to the wok and stir fry for a further minute.
- Now add the light soy sauce and sesame oil to the wok, stir to coat the vegetables, and serve immediately.
Recipe variations
- Leafy greens - you could swap the pak choi for Chinese cabbage (Napa cabbage), spring greens, Swiss chard, kale or hispy cabbage.
- Chilli - add as much or as little chilli as you want to this recipe, or swap fresh chilli for a pinch of chilli flakes (red pepper flakes).
- Cirtus - add a burst of citrus just before serving with a squeeze of fresh lemon juice.
- Gluten free - use a gluten free soy sauce.
- Sauces - you could swap soy sauce for fish sauce or oyster sauce, as both will season the dish.
Serving suggestions
I like to serve stir fried pak choi as a sides, often alongside other Chinese sides like my Stir-fried Broccoli with Garlic, Easy Vegetable Stir Fry, or Easy Egg Fried Rice.
I've served it here with my Chinese Steamed Fish Fillets. However, it works equally well with my Beef Stir-fry with Black Bean Sauce, Pork & Peanut Stir-fry or my Stir-fried Chicken & Cashew Nuts.
Useful hints and tips
- This recipe can be easily doubled up if feeding a crowd, allow one whole pak choi per person.
- Pak choi is best served hot straight from the wok, do not be tempted to reheat or the vegetable will become soggy.
- For coeliacs or gluten free diners ensure you use a gluten free soy sauce.
- Containing no dairy this easy side is suitable for dairy free and vegan diners.
- Allergy advice: gluten free, dairy free, egg free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Yes, you can eat the entire vegetable, nothing goes to waste.
If stir frying as I have done here, just wash it and cut it in half, leaving the base intact to hold the leaves together.
If adding to a stir fry with other vegetables, I suggesting chopping the leaves and stem separately. The white stem needs to cook for a little longer, and I only add the green leaves for the final minute to wilt (similar to spinach).
I recommend blanching, steaming, or stir frying pak choi as it needs to be cooked quickly to retain its crispness and stop it becoming soggy.
I cook the white stem of pac choi for 5 minutes, no longer. I try and leave the leaves outside the wok, and only cook them for the final minute of cooking.
As with any stir fried vegetable dish, it is best served hot, straight from the wok. This is a tender leafy vegetable and the leaves will wilt and become soggy if not eaten straight away. I don't recommend reheating this dish either, as the pak choy will become soggy and overcooked.
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Additional recipe suggestions
If you like this recipe then try some of my other easy vegetable side recipes:
- Easy Stir Fry Broccoli
- Easy Oven Roasted Asparagus
- Quick Roasted Tomatoes with Balsamic Vinegar
- Honey Roasted Root Vegetables
If you love an easy veggie side dish have a read of my 12 Best Vegetable Side Dishes post.
Easy Stir Fried Pak Choi Recipe
Ingredients
- 1 tablespoon sunflower oil
- 2 pak choi (cut in half, lengthways)
- 1 red finger chilli (sliced)
- 1 clove garlic (crushed)
- 3 spring onions (sliced)
- 2 tablespoon light soy sauce (gluten free if needed)
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds (optional garnish)
Instructions
- Wash the pak choi and cut it in half length-ways, keeping the base of the stalk intact. Prepare the chilli, garlic and spring onions.
- Heat the sunflower oil in a large wok or frying pan over medium heat, and place the pak choi in the wok. Place the white root in first, and if possible leave the green leaves oil free and propped up the side of the wok to stop them cooking, as they take less time to cook. Cook the pak choi for 5 minutes, turning frequently to ensure even colour.
- Once the white part has coloured and softened a little, push the green leaves into the wok to wilt, and add the chilli, garlic and spring onions to the wok and stir fry for a further minute.
- Now add the light soy sauce and sesame oil to the wok, stir to coat the vegetables, and serve immediately.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Veronica says
This is one of my favourite veggies. I normally just slice it into a stirfry, but I'm definitely going to try it this way now.
Lesley says
Veronica, me too, my youngest daughter and I love this side, easily one of our favourite veggies. I make this any time I'm cooking stirfry. Lesley
Eb Gargano | Easy Peasy Foodie says
I love this! I make something very similar at home. My hubby loves it - my kids are less keen! Eb x
Lesley says
Hi Eb, it’s a split in my house too. It’s a firm favourite with me and bizarrely enough my youngest who’s really fussy. However my husband and eldest daughter just don’t get it. I could eat this dish daily! Lesley x
Jacqui Bellefontaine | Recipes Made Easy says
love this recipe, simple and tasty. Thank you for linking to #CookBlogShare
Michelle says
Thanks Jacqui, one of my favourites.