Name: Pak Choi with Oyster Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g pak choi; 1 tbsp olive oil; 4 cloves garlic, very finely sliced; 2 tbsp oyster sauce; 2 tbsp water

Question 1

What is it?

Accepted Answer

Pak choi is a type of Chinese cabbage that is often used in stir-fries and soups. It has a mild, slightly sweet flavour and a crunch which is retained in the stalk after cooking. Pak choi is a good source of vitamins C and E, as well as fibre and calcium. It is also low in calories and fat-free.

It goes by different names in different places so you may have seen it called pak choy, bok choy or pakchoi. You can usually find it in both full-sized and 'baby' varieties. In most cases, you can use either interchangeably, but you'll often find that most recipes for steamed or sauteed pak choi opt for baby vegetables, as they look really appealing when prepared whole as a side dish.

When choosing pak choi, look for crisp, bright green leaves that are free of brown spots. The stalks should be firm and avoid pak choi that has yellowed leaves or limp stalks, as this is a sign of age.

If you're a big fan of pak choi, then check out this post on how to cook pak choi in 5 different ways for inspiration!

Question 2

How do I prepare pak choi?

Accepted Answer

To prep pak choi always start by rinsing the leaves to remove any grit. The best way to go about this is to place them in a bowl of water to allow any dirt to sink to the bottom. Remove them from the water and place them in a colander to drain.

If you are using full-sized pak choi then cut the root off the bunch with a sharp knife to separate the leaves before washing.

If the stalks are particularly large or thick then you can also slice them off to separate them from the leaves. Add them to the pan a minute or two before the leaves, allowing them more time to become tender and preventing the leaves from overcooking.

Question 3

Can I make it in advance?

Accepted Answer

Stir-fried pak choi is best eaten freshly cooked. The longer you leave it the soggier it will become and you'll lose that distinctive crunch from the stem. However, if you can't bear to throw away leftovers you can keep them in the fridge for up to 2 days and reheat them in the microwave or on the hob/stove.

Question 4

How long does it take to fry pak choi?

Accepted Answer

Pak choi can be stir-fried in mere minutes. If you are using full heads of baby pak choi then you will need around 3-4 minutes. If you are using individual leaves then this can be reduced by a minute or two.

Since it stir-fries so quickly, make sure you are ready with your ingredients before you start cooking so nothing slows you down. If you are serving the pak choi alongside other dishes then make sure to cook it just before you are ready to serve your meal, so it doesn't have time to cool down or turn limp.

Question 5

Can I substitute the oyster sauce?

Accepted Answer

While the flavour of the dish won't be the same you can absolutely substitute oyster sauce with other ingredients. Light soy sauce works really well.

You could also toss the pak choi in sesame oil if you want a nuttier flavour. A pinch of chilli flakes scattered over the veg before serving is also great if you want a bit of a kick to the dish.

Question 6

What can I serve it with?

Accepted Answer

This recipe is cooked with oyster sauce, so flavour-wise it works best when paired with other Asian dishes for the perfect complement. It's intended as a side dish, but could certainly be eaten as a healthy umami snack or with some rice or noodles for a lighter meal.

If you are looking for some inspiration then why not whip up this cumin Lamb or this mandarin orange chicken to go with it. This honey chilli chicken is also another great tasty option!

Question 7

What is the best way to stir-fry pak choi?

Accepted Answer

Stir-frying pak choi is extremely easy. All you really need is a wok, a little oil and 5 minutes of time. However, there are a few rules you can follow to get restaurant-worthy results at home:
1.	Use high heat to cook the veg fast whilst keeping the stalk crunchy.
2.	Keep the liquid to a minimum. You can add a little water to help the leaves wilt, but not so much that it reduces the temperature of the wok. You should hear a constant sizzling sound throughout the cooking.
3.	Don't cook it for too long. The leaves will turn a bright vibrant shade of green as they start to cook. However, if you cook them too long then they will turn dull, and will also become soggier in texture. The pak choi should be served tender but with a little bite. If you have thick stalks on your veg then it may be worth slicing the stalks off and adding them to the pan a little earlier than the leaves so they have extra time to cook without overdoing the leaves.

Pak Choi with Oyster Sauce

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Ingredients

Instructions

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