This traditional fried pak choi recipe takes less than 5 minutes to prepare and is great when accompanied with other Chinese dishes. You can use low fat oil spray if you wish. A lot of Chinese restaurants I’ve visited also serve pak choi this way.
Pak choi is available from most Asian supermarkets. Some large chain supermarkets like Tesco, Aldi and Lidl also stock pak choi but I don’t find their quality as good.
The cooking method I use below can be used with any of the Chinese vegetables I cook including choi sum, tung choi and Chinese Spinach. The only difference is that with other types of vegetables, I don’t normally cook the stalk separate to the leaves but I find with the thick stems of pak choi it makes a big different to have them cooked for an extra 2 or 3 minutes. It makes them that bit softer and doesn’t over cook the leaves at the same time.
- Pak Choi
- Ginger (this is optional, I find it adds another dimension of taste but the dish is still delicious if you want to leave this out)
- Wash the pak choi thoroughly
- Cut up the pak choi, separate the leafs from the stalks
- Peal the ginger and dice the garlic
- Heat up a wok and add some oil
- Add the ginger and garlic and let them fry, this enhances their flavours
- Turn up the wok to high
- Add the stalks of the pak choi and stir fry for 2 minutes
- Add the leaves and continue to stir fry
- Add a pinch of salt
- Add a little water if it’s a bit dry or sticking to your wok. No need to add more oil.
- Cook for a further 2 minutes or until the stalks are soft (depending on preference, some people prefer for a bit of a crunch texture, I prefer soft though)