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This is a super quick and easy pak choi (bok choy) recipe that packs a punch! This leafy vegetable has a unique flavour, a little bit nutty, a little bit sweet and it’s extremely versatile. Time to give it a go if you’ve never tried it before! On the table in less than 10 minutes!
Is Pak Choi the same as Bok Choy?
So, for a while I though that pak choi and bok choy were two totally different vegetables. Anyone else?! Well….surprise! They are the same thing! In the UK and Australia people tend to call it pak choi and in North America, it is known as bok choy. It’s also known as Chinese cabbage or petsay. That’s all the education you are going to get from me, but check out this article if you want to learn more about this awesome vegetable!
Is Pak Choi Good For You?
The good news, is that this leafy green is not only tasty, but it’s super good for you! It’s low in calories and packed full of vitamins and minerals. In this recipe, I have used butter to cook it, as it adds a saltiness and brings out the natural nutty flavours, but if you want to, you can just cook it in oil. But hey, it’s so good for you, a little butter isn’t going to hurt!!
How to Cook Pak Choi with Garlic and Chilli
This recipe for pak choi (bok choy) takes no time to prepare, so it’s perfect for a quick and easy side dish. Like with most vegetables, you don’t want to over cook these bad boys, the green leaves should be wilted, but you still want a bite in the white stalk. Just cook it until it starts to colour and brown. I used baby pak choi (bok choy) in this recipe, but you can easily use the standard variety. I like my food with a bit of a kick, but if you don’t do spicy well, use a teaspoon rather than a tablespoon of chilli flakes.
If you are looking for more side dishes, be sure to check out
- Roast Potatoes with Garlic, Herbs and Parmesan
- Sautéed Brussels Sprouts with Cranberries and Lemon
- Blue Cheese Mashed Potato with Bacon
- Roasted Parsnips with Parmesan and Truffle Oil
Pak Choi (bok choi) with Garlic & Chilli
- 6 baby pak choi (bok choy) Or use two standard sized
- 1.75 ounces salted butter (50g)
- 1 tbsp veg oil
- 1 tbsp chilli flakes or 1tsp if you like it less spicy
- 2 Cloves garlic finely chopped
- Wash the pak choi and slice in half, lengthways
- Put alarge frying pan on a high heat, add the butter and oil. When butter has melted add in the chilli flakes and garlic.
- Once butter is foaming, add the pak choi, flat side down in the pan. After about 4 mins, once you have some good colour, turn the halves over and cook for a couple more minutes. Don't overcook, you want the stalks to have a bite to them.
- Serve immediately