Riverford Wicked Leeks
Steamed pak choi with chilli, garlic and ginger oil recipe image

Print Steamed pak choi with chilli, garlic and ginger oil

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 & thinly sliced
  • A little soy sauce & sesame oil, to serve (optional)


  1. Steam the pak choi for 3-5 minutes, depending on size, until the stems are just tender.
  2. Meanwhile heat the oil in a small frying pan with the chilli, garlic and ginger.
  3. Heat gently for 2 minutes to warm through, without letting the garlic burn.
  4. Pour the chilli oil over the pak choi to serve, drizzled with a little soy and sesame oil if you like.
want to cook with fresh ingredients? try one of our award winning veg boxes