Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Juicy pak choi stir-fried with garlic and ginger and glazed with soy sauce and a few drops of toasted sesame oil.
Side dish. Good with steamed sea bass, sticky glazed salmon or char siu pork. Find a main
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 1 tbsp oil
- 3 garlic cloves, thinly sliced
- 2 cm piece fresh ginger, cut into thin matchsticks
- 4 heads pak choi (bok choy), about 500 g, halved or quartered lengthways
- 1 tbsp soy sauce or tamari
- 1 tsp toasted sesame oil
- Salt and black pepper
Method
- Heat the oil in a wok or large frying pan over a high heat. Add the garlic and ginger and stir-fry for 20-30 seconds until fragrant.
- Add the pak choi and stir-fry for 1 minute, then add 2 tbsp water and cover for 1-2 minutes until the stems are just tender and the leaves have wilted.
- Uncover, add the soy sauce and toss for 30 seconds until the pak choi is glossy.
- Drizzle with the sesame oil and serve straight away.
Swaps and tips
Use tamari to make this gluten-free. Wash the pak choi well, as grit tends to hide at the base of the leaves.
Easy variations
- Add sliced red chilli with the garlic
- Scatter over toasted sesame seeds
- Add a few sliced shiitake mushrooms
- Use choi sum or tenderstem broccoli instead
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 2 g | 2 g | 1 g | 5 g | 60 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
