Steamed Pak Choi is a classic in Chinese restaurants and culture.
It’s a crunchy and delicious superfood packed with vitamins, minerals and antioxidants- a foodie’s dream.
Luckily, it’s surprisingly easy to prepare at home. So let’s dive right in- it’s time to bring a taste of Asia to your cooking…
Here is how to steam pak choi
- 1 tablespoon vegetable oil.
- 2 garlic cloves, crushed
- 2 or 3 cm ginger, cut into thin strips and peeled
- 450 grams chopped baby cabbage with the core still intact
- 2 teaspoons soy sauce
- Optional: 1 tsp. toasted sesame oil
- Optional: toppings for serving (sesame seeds)
- Pak Choi is best eaten when fresh and crunchy whilst the leaves are still soft – for best results, make sure to steam whilst it’s in its prime!
- Heat oil in a large pan. Add garlic and ginger until fragrant, for about 30 seconds. Use medium to high heat.
- Add pak choi, soy sauce, and 2 tablespoons of water. With the lid on, cook for 1 minute then remove the lid before stirring occasionally until the cores are tender and all liquid has evaporated.
- If desired, drizzle with sesame oil and sprinkle with sesame seeds.
Steamed Pak Choi goes well with…
- Teriyaki salmon: steam your Pak Choi and serve with salmon for a quick, nutritious and delicious meal. The teriyaki sauce can be store bought, or prepared at home (there are plenty of easy recipes online, such as here).
- Chili Beef noodles: griddle your steak in a soy chili marinade (such as here), thinly slice and serve with noodles and steamed Pak Choi.
- Vegetable stir fry: combine Pak Choi with mixed veggies such as broccoli, carrots, baby corn and cabbage. Wok-fry with vegetable oil, sweet chilli sauce, garlic, and soy sauce for a heavenly Asian-inspired dish.