Steamed pak choi with chilli, garlic and ginger oil

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Steamed pak choi with chilli, garlic and ginger oil

Side Serves 2 10 min
The best way to cook crisp, pert pak choi is very briefly, as with this recipe. Steamed then stir-fried with chilli, garlic and ginger, this pairs well with simple poached or pan-fried chicken and some steamed or boiled rice. Team it with stir-fried mushrooms or tofu if you're a vegetarian. You would also add a little finely shredded lemongrass to the garlic, ginger and chilli.


  • 1 large pak choi, cut lengthways into halves or quarters, depending on size
  • 2 tbsp oil for frying e.g. vegetable or sunflower
  • 1 red chilli, finely sliced (seeds removed if you don't like it hot)
  • 1 garlic clove, finely sliced
  • 2cm fresh ginger, peeled and thinly sliced
  • a little soy sauce and sesame oil, to serve (optional)


Prep time: 5 min
Cooking time: 5 min
  • Step 1

    Steam the pak choi for 3-5 minutes, depending on size, until the stems are just tender.
  • Step 2

    Meanwhile heat the oil in a small frying pan with the chilli, garlic and ginger.
  • Step 3

    Heat gently for 2 minutes to warm through, without letting the garlic burn.
  • Step 4

    Pour the chilli oil over the pak choi to serve, drizzled with a little soy and sesame oil if you like.

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