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easy stir fried pak choi

Easy stir fried pak choi is a simple vegetable side dish that can be prepared, cooked and on the table in 10 minutes. This easy vegetable side dish makes a great accompaniment to any main dish, but works equally well with a bowl of steamed rice.

This easy 10 minute cook is one I love to eat so features regularly on my family meal plans. I spent a lot of time living and working in China many years ago, therefore I cook a lot of Chinese inspired dishes, the ones I enjoyed most while living there.

However pak choi is not to everyone’s taste! Indeed my own family is divided right down the middle on this particular dish. However, my youngest and I would put it as one of our favourite vegetable sides.

All the better that it can be on the table in minutes, now what’s not to love about a dish like that?

I’ve flavored this 10 minute pak choi with garlic, spring onions and chilli, along with 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.

How to cook pak choi?

  • Wash the pak choi and cut it in half length-ways, and prepare the remaining vegetables. 
  • Heat the sunflower oil in a large wok or frying pan and place the pak choi in the wok.
  • Place the white root in first, and if possible leave the green leaves hanging over the side of the wok, as they take less time to cook. Cook the pak choi for 5 minutes.
  • One the white part has coloured and softened a little, push the leaves into the wok. Now 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 ingredients & substitutions:

  • PAK CHOI (ALSO KNOW 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, the sesame oil for flavoring the dish just before serving. Do not be tempted to cook in sesame oil, it has too low a burn temperature making it a great flavoring, but unsuitable for cooking with.
  • AROMATICS: I flavor 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 flavor and season the pak choi.

Recipe hints & 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.
  • Scatter over some toasted sesame seeds just before serving for added crunch.

Serving suggestion:

I love to serve stir fry bok choy banquet style, alongside other Chinese dishes. Try them with these great tasting recipes:

FAQs

Do you eat the white part of pak choi?

Yes, you can eat the entire vegetable, nothing goes to waste.

How do you prepare pak choi for stir-fry?

If stir frying whole 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. Then add the stem to cook for a little longer, only adding the leaves for the remaining few minutes of the cook as they take less time and just need to wilt (similar to spinach).

What is the best way to cook pak choy?

Pak choy needs to be cooked quickly at a high temperature to retain its crispness and stop it becoming soggy. I recommend blanching, steaming, or stir frying pak choy.

How long does pac choi take to cook?

I cook the 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.

Can you stir fry pak choy ahead of time?

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 start to 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.

Pin the recipe for later:

Pak Choi

Additional recipe suggestions:

If you like this recipe then try some of our other great tasting roasted vegetable sides:

If you love an easy veggie side dish have a read of my 12 Best Vegetable Side Dishes post.

Easy Stir Fried Pak Choi

A simple Chinese style side dish that makes a perfect accompaniment to any Asian banquet.
5 from 5 votes
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 servings
Calories: 219kcal

Ingredients

  • 1 tbsp sunflower oil
  • 2 pak choi (cut in half, lengthways)
  • 1 red finger chilli (sliced)
  • 1 clove garlic (crushed)
  • 3 spring onions (sliced)
  • 2 tbsp light soy sauce
  • 1 tsp sesame oil

Instructions

  • Wash the pak choi and cut it in half length-ways, and prepare the remaining vegetables. 
  • Heat the sunflower oil in a large wok or frying pan and place the pak choi in the wok. Place the white root in first, and if possible leave the green leaves hanging over the side of the wok, as they take less time to cook. Cook the pak choi for 5 minutes.
  • One the white part has coloured and softened a little, push the leaves into the wok. Now 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.
Nutrition Facts
Easy Stir Fried Pak Choi
Amount Per Serving
Calories 219 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 1557mg68%
Potassium 2277mg65%
Carbohydrates 23g8%
Fiber 9g38%
Sugar 12g13%
Protein 15g30%
Vitamin A 37925IU759%
Vitamin C 414.2mg502%
Calcium 895mg90%
Iron 7.7mg43%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Side Dish
Cuisine : Chinese
Keyword : Asian vegetable dish
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Recipe Rating




5 from 5 votes (2 ratings without comment)

Veronica

Tuesday 11th of February 2020

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

Tuesday 11th of February 2020

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

Monday 10th of September 2018

I love this! I make something very similar at home. My hubby loves it - my kids are less keen! Eb x

Lesley

Monday 10th of September 2018

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

Friday 7th of September 2018

love this recipe, simple and tasty. Thank you for linking to #CookBlogShare

Michelle

Saturday 8th of September 2018

Thanks Jacqui, one of my favourites.

5 from 5 votes (2 ratings without comment)