Pak choi, bok choy, horse’s ear, white mustard cabbage or Chinese celery cabbage. Whatever you call them, we’ve brought to you our top five absolute favourite pak choi recipes.
These winter-hardy cabbages have a versatile flavour balance between spinach and water chestnuts, with sweet notes and a slightly peppery undertone. They’re perfect for stir-fries, soups, wholesome sides and ramen.
The best part about this Japanese staple is that you can mix and match exactly to your taste. As long as you get one thing perfect… the broth!
There are three main parts to the dish. Broth, noodles and toppings. Every region of Japan has their own take on the dish so there’s loads of styles to choose from. But you can also mix and match to make your perfect bowl.
One thing we always add to our Ramen is pak choi. Both in the broth and lightly grilled as a topping. This is one of our favourite Miso Broth Pak Choi recipes.
We love the soft wilting greens of this veggie and the crunch of a just-cooked stalk. A perfect balance of flavours and textures.
For the fish lovers
Pak choi has such a light and fresh flavour it pairs well with fish, whether you prefer spicy or fragrant we’ve found two of our favourite fish and pak choi recipes.
First up is this Good Food Teriyaki Salmon number that’s perfect with pak choi. Teriyaki is a family favourite. We love the sticky, sweet and salty flavour. The best part is you can pair it with rice, noodles or your favourite veggie side dishes.
For an easy one, this quick Steamed Trout and Pak Choi recipe can be made in a flash. Just place all the ingredients in a foil parcel and steam. How much easier can it get?
Sticky tofu Vegan option
Quick to make and perfect for layering on top of fragrant jasmine rice, this marinade is a winner to add to your new vegan collection of pak choi recipes.
- Mix 2 tbsp grated ginger, 2 tsp dark soy sauce, 2 tbsp light soy sauce, and 2 tbsp brown sugar in a bowl, add 500g of cubed tofu and toss through.
- Heat 1 tbsp groundnut oil in a wok. Add a sliced 2cm piece of ginger and fry for a few seconds.
- Add 400g pak choi leaves and some water. Cook for 3 minutes until wilted. Season with salt and transfer to a dish.
- Rinse the wok, then add another tbsp groundnut oil. When it starts to smoke, add the tofu pieces (retaining the marinade) and stir-fry for 5 minutes until browned.
- Season with 2 tbsp shaoxing rice wine and 2 tbsp rice vinegar. Add the remaining marinade, bring to the boil and reduce.
- Spoon onto the pak choi and serve with jasmine rice. Sprinkle over 1 tsp chilli flakes for an added punch.
Perfect for those taking on the Veganuary Challenge. But this punchy marinade can also be used on your favourite fish, meat or even the pak choi itself, let it marinate then get to grilling.
We hope you love these Pak Choi recipes
We’ve shared our Grilled Pak Choi recipe which is quick and easy to make with our Stealth Smart Grill. Its perfect as a topping on your new ramen recipe, or as a side to your teriyaki salmon. The peppery wilted leaves atop a crunchy stalk can go great with any meal.
Whatever you love, be it fish, meat, veggie options or vegan dishes, pak choi is such a versatile vegetable to add to any dish. Why not try a new Swan family favourite today?