Perfect Pak Choi
This aromatic Thai side dish features pak choi leaves pan-fried in a savoury blend of sesame oil, garlic and chilli. The Chinese cabbage is cooked until just wilted, retaining a tender-crisp texture in the stalks. Finished with a sprinkle of toasted sesame seeds, it makes a quick and vibrant addition to any dinner, particularly alongside stir-fries. The optional fish sauce adds a classic umami depth. The entire dish comes together in just 25 minutes, serving six people.
Ingredients
- 9 pak choi
- 2tbsp groundnut oil
- 2tbsp toasted sesame oil
- garlic clove crushed and finely chopped
- chilli seeded and finely chopped
- 1tbsp Thai fish sauce (optional)
- 1tbsp sesame seeds toasted (optional)
Method
- Remove a thick slice from the root end of each pak choi to free the leaves. Wash them thoroughly and allow to drain.
- Warm the groundnut oil in a large wok, then incorporate 1 tbsp sesame oil along with the garlic, chilli, optional fish sauce and the pak choi. Stir to coat everything, then cover the wok with its lid. Lower the heat and continue cooking for 3-6 minutes, giving it an occasional toss, until the leaves have softened but the stalks remain tender-crisp.
- Pour in the remaining sesame oil and add salt to taste. Give the leaves a final toss, top with the optional toasted sesame seeds, and dish up straight away.
Nutrition (per serving)
Calories83 kcal
Fat7 g
Saturates1 g
Carbs3 g
Protein2 g
Sodium176 mg
Recipe details
Skill levelEasy
CategorySide dish
Cuisinethai
