Try this delicious pak choi stir fry for a quick and healthy meal that takes just minutes to prepare. Serve with rice or noodles for a more substantial dinner.
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Stir fry has long been one of my go-to quick dinners or lunches. Not only is a great way to clear out the vegetable drawer it’s also a brilliant way to eat lots of different veggies without spending a long time cooking them.
Pak choi is a good addition to any stir fry. While it goes well with other stir fry veg here I’ve kept things simple and made it the star of the show.
A simple base of ginger, garlic and chilli is stir fried, followed by the pak choi stems and then the leaves. Finally bean sprouts and peanuts are added and a sauce is stirred through.
I love this stir fry because it’s:
- quick
- easy
- healthy
- nutritious
- tasty
This pak choi stir fry is suitable for vegetarians and vegans.
What is pak choi?
Pak choi is a type of Chinese cabbage. There is more than one variety of pak choi and it usually has white or pale green stems and green leaves. Pak choi is known as bok choy in north America.
Despite pak choi having its origins in south China, it seems to grow well in the UK as well as it often arrives in my weekly vegetable bag.
Equipment
To make this recipe you will need the following equipment:
Ingredients
To make this stir fry you will need the following ingredients:
For the sauce
- soy sauce
- sesame oil
- maple syrup
For the stir fry
- sunflower oil
- ginger
- garlic
- red chilli
- pak choi
- bean sprouts
- peanuts (optional)
To serve
- Rice or noodles
Be sure to prepare all the ingredients in advance as everything cooks quickly once you get started.
Additions/substitutions
Any of the following would be great additions to your stir fry:
- Baked tofu
- Chickpeas
- Mushrooms
- Cashews or seeds instead of peanuts
What to serve with pak choi stir fry
- Eat on its own for a light and healthy meal.
- Serve with rice or noodles to make it more substantial.
- Or add it to other stir fry dishes.
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How to make pak choi stir fry
- First make your sauce by mixing a tablespoonful of soy sauce, sesame oil and maple syrup together in a small bowl and set aside.
- Chop all your vegetables before starting to cook. Keep the pak choi stalks and leaves separate.
3. Heat a tablespoon of oil in a wok or large frying pan over a medium heat and add the chopped ginger, garlic and chilli. Stir fry for 1 minute.
4. Add the pak choi stalks and stir fry for 2-3 minutes until soft.
5. When soft add the pak choi leaves and cook until wilted.
6. Next add the beansprouts and stir fry for a further 2-3 minutes until hot.
7. Pour over the sauce and mix well.
8. Add the peanuts and mix in.
9. Serve with your favourite rice or noodles.
If you have made this recipe and loved it please consider leaving a comment and rating below.
Pak choi stir fry
Equipment
- Small bowl
Ingredients
For the sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
For the stir fry
- 1 tablespoon sunflower oil
- Thumb-sized piece of ginger peeled and finely chopped
- 2 cloves garlic peeled and finely chopped
- 1 small red chilli finely chopped, optional
- 1 large pak choi roughly 220g, separate stalks and leaves and thinly slice
- 150 g bean sprouts
- 50 g peanuts
To serve
- Rice or noodles
Instructions
To make the sauce
- Mix a tablespoon each of soy sauce, sesame oil and maple syrup in a small bowl and set aside.
To make the stir fry
- Heat 1 tablespoon of oil in a wok or large frying pan.
- When hot add the chopped ginger, garlic and red chilli and stir fry for 1 minute.
- Add the pak choi stalks and stir fry for 2-3 minutes.
- When softening add the pak choi leaves and cook until wilted.
- Next add the beansprouts and stir fry for a further 2-3 minutes until hot.
- Pour over the sauce and mix well.
- Add the peanuts and mix in.
- Serve with your favourite rice or noodles.
Notes
Nutrition
HAVE YOU TRIED THIS RECIPE?
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Tom Lund
I plan to cook this recipe tonight. After looking at a bunch of bok choy recipes this one seems the most sensible.
Cook Veggielicious
Hope you enjoyed it Tom