Ingredients
- 5–6 Pak choi (bok choy) or substitute with choy sum, napa cabbage, or other Asian greens
- 5–6 cloves garlic, finely chopped
- 1 red chilli pepper, finely chopped (optional)
- 1 tbsp regular soy sauce (or light soy sauce)
- 1 tsp dark soy sauce (for color)
- 2 tbsp oyster sauce (or vegetarian stir-fry sauce or hoisin sauce)
- 1 tsp cornstarch (or potato starch)
- 5–6 tbsp water
- 1 tsp sesame oil
- 1–2 tbsp cooking oil (sunflower, peanut, canola, or vegetable oil)
Instructions
- Rinse the pak choi thoroughly. Slice into quarters lengthwise (or halves if using baby pak choi). Rinse again if needed to remove any dirt.
- In a small bowl, mix the soy sauce, dark soy sauce, oyster sauce, cornstarch, water, and sesame oil. Whisk well and set aside.
- Bring a large pot or wok of water to a boil. Hold the leafy end of the pak choi and dip the stems into the boiling water for 10–15 seconds, then drop the leaves in and boil for another 5–10 seconds.
- Immediately strain and drain well. Shake off excess water and let rest on a paper towel or strainer to remove remaining moisture.
- Heat a pan over medium heat and add the cooking oil. Sauté the chopped garlic for a few seconds until fragrant, then add chopped chillies. Cook until garlic turns light golden brown.
- Scoop out 1 tablespoon of the fried garlic and chilli and reserve for garnish.
- Pour the prepared sauce into the pan and cook, stirring, until it thickens and becomes glossy.
- Place the blanched pak choi on a serving plate. Pour the sauce over the top and garnish with the reserved garlic and chilli.
Notes
- For a vegetarian version, use vegetarian stir-fry sauce or hoisin sauce instead of oyster sauce.
- Blanching the stems first ensures even cooking without making the leaves mushy.
- Add more or less chilli to adjust the spice level to your preference.
- Serve immediately for best texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 57
- Sugar: 2g
- Sodium: 540mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
