Quick wok-fried pak choi

Quick Wok-Fried Pak Choi

There are few things I enjoy more than a simple stir-fry that delivers on flavour without taking half the evening to prepare. This quick wok-fried pak choi is one of those trusty sides that I come back to again and again – full of punchy Asian flavour, and ready in minutes.

Pak choi, or bok choy if you’re from across the pond, is a leafy Chinese cabbage that cooks beautifully in a hot wok. I like mine just cooked through, with the stems still a little crunchy and the leaves just starting to wilt. It’s a great way to add something green and nutritious to the plate without much fuss.

This dish is a great accompaniment to any Asian-style dish and is full of healthy green nutrients. I use the terms Pak choi and Bok Choy to refer to the same thing in this post. 

Shanghai bok choy

What Kind of Pak Choi Should You Use?

There are a couple of types you’ll find in the shops. I’ve used Shanghai bok choy here – the one with slightly paler leaves and green stems. It’s softer than the classic white-stemmed version and cooks a bit quicker, which makes it perfect for fast weeknight meals. Either works, though.

To prep it, simply trim off the base, slice it lengthways (halves or quarters depending on size), and rinse thoroughly – grit has a nasty habit of hiding between the leaves.

But really you should wash all vegetables really before using, if you do not know where they have come from, just to be on the safe side. There can always be insecticides present.

 

How to Make Quick Wok-Fried Pak Choi

Start with a hot wok and a splash of oil – vegetable or groundnut works well. Add a little finely chopped garlic and ginger and stir it round until fragrant, then toss in the pak choi. I usually add a spoonful of water or stock to create a bit of steam and help it soften. It only needs a minute or two, tops.

A splash of soy sauce at the end brings it all together, but you can also add a dash of sesame oil, oyster sauce, or even a few chilli flakes if you like a kick.

The trick is not to overcrowd the pan – if you’re cooking for more than two, it’s best to do it in batches so it fries, not steams.

 

The stems of this Shanghai pak choi are greener than the traditional white boy choy, which has whiter stems and darker green leaves.

The Shanghai bok choy, that I used in these photos, can get a bit greasy if overcooked, as it is not as crisp as the white bok choy, which is why I do not cook it for too long, and why I use the wok.

What to Serve It With

This dish goes with pretty much anything Asian-inspired. I’ve served it alongside crispy duck, ginger chicken, teriyaki lamb, and even tossed it through noodles when the fridge was looking bare. It’s quick, light, and does a great job cutting through richer mains.

If you’re after something green, fast, and full of flavour, this quick wok-fried pak choi is definitely worth a go. Let me know how you get on – and if you’ve got a favourite sauce or twist, drop it in the comments. Always good to get new ideas!

I hope you enjoy trying this recipe. If you do try it please let me know how you get on in the comments section below.

How to make stir-fried Pak Choi in the wok

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