How to steam Pak Choi

How to steam Pak Choi

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)


  1. 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!
  2. Heat oil in a large pan. Add garlic and ginger until fragrant, for about 30 seconds. Use medium to high heat.
  3. 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. 
  4. If desired, drizzle with sesame oil and sprinkle with sesame seeds.

Steamed Pak Choi goes well with…

  1. 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).
  2. Chili Beef noodles: griddle your steak in a soy chili marinade (such as here), thinly slice and serve with noodles and steamed Pak Choi.
  3. 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.
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