*This post may contain affiliate links. Read my disclaimer here
This pak choi with oyster sauce recipe is an absolute winner if you are looking for a healthy and light side dish to go with Asian food. It’s really flavoursome and takes around 10 minutes to make from start to finish! It’s also a great crowd pleaser and perfect to make as part of a Chinese buffet-style meal.
What is it?
Pak choi is a Chinese vegetable that is actually a type of cabbage. It goes by different names in different places so you may have seen it called pak choy or bok choy. You can usually find it in both full-sized and ‘baby’ varieties.
It’s really healthy and perfect for stir-frying as it wilts while turning a vibrant green colour. It also retains some ‘crunch’ in the stalk. It has a fairly mild flavour – so it’s perfect for cooking with other Asian sauces or ingredients.
How to prepare pak choi?
When preparing pak choi cut off the root of the bunch with a sharp knife. If using full-sized leaves then you might want to cut away more of the stem so there is around an inch left under the leaves – this is optional, however.
As with all vegetables, wash well before using. Pak choi is commonly stir-fried but you can also pan-fry or grill baby pak choi. You can also eat the baby varieties raw – although quickly cooking it gives a better texture, colour and taste. Another option is to steam or boil it – it really is a versatile vegetable!
Does it keep?
This stir-fried pak choi is best cooked from fresh, but it can be reheated within 2 days of cooking. Just be careful to not over-do it on the reheating – or you will lose all the crunch from the stems which would be a shame – trust me!
You can reheat in the microwave or in a hot pan or in the oven.
Can you freeze pak choi with oyster sauce?
Personally, I would only freeze pak choi if it was in a soup or something else with a lot of liquid. Basically, because the freezing process will make it less crisp and mushier which is not ideal. This recipe is definitely best made from scratch.
Recipe Substitutions and additions
If you don’t have oyster sauce then you can substitute soy sauce – either light or dark varieties. It will taste a little different but it’s absolutely delicious.
If you are looking for a vegetarian option then you can use vegetarian oyster sauce or soy sauce.
If you are a fan of garlic then adding a teaspoon of garlic paste or freshly grated garlic also works really well. Add at the same time as the pak choi.
Products that work well for this recipe
Handmade Noodle Bowl with Chopsticks
Adult Training Chopsticks
A really quick and easy side dish that goes well with most Asian dishes. This crisp pak choi with oyster sauce is also super healthy too!
Default recipe makes one portion. Scale up as required.
- 1 bunch pak choi or 2 heads of baby pak choi
- 1 tsp olive oil
- 2 cloves garlic, very finely sliced
- 1 tbsp oyster sauce
- 2 tbsp water
1. Cut the bottom off pak choi and, if you are using full sized pak choi, cut most of the stems off until around an inch is remaining.
2. Heat the olive oil in a wok over a medium high heat. Add the garlic and fry until light brown and crispy.
3. Add the pak choi, the oyster sauce and the water to the pan. Turn the pak choi every 10 seconds or so until wilted. Toss occasionally with the liquid to mix well. Once fully wilted remove from the wok, serve and spoon any sauce left in the wok over the top. Once you’ve added the pak choi to the wok it should only take a minute or two to cook so don’t leave the pan!
- If you don’t have any oyster sauce then this is really nice with soy sauce too (dark or light works)
- If you are a lover of ginger then add some ginger paste or grated ginger when you add the pak choi to the pan – it’s really yum!
- Make sure to slice the garlic very thinly, or it won’t get very crunchy!
- Serving Size: 1
- Calories: 95
- Fat: 5g
- Carbohydrates: 10g
- Protein: 1.5g
Keywords: side dish, chinese, healthy, quick, easy