This Soy-Seared Pak Choi celebrates those humble, nourishing moments. It's easy to prepare and brings a touch of umami-packed elegance to any meal. Whether you're looking for a side dish or a topping for noodles or rice bowls, this quick recipe is sure to delight your taste buds.

Pak choi is incredibly versatile and can complement a wide variety of meals. Serve it hot, straight out of the pan, for the best flavor and texture. Its vibrant green and glossy leaves make it an excellent side dish for rice bowls, noodle soups, or teriyaki tofu. This dish shines during cooler months when its warming, savory notes are most comforting, but it’s equally delightful in spring when fresh pak choy is in season. Whether it’s a quick lunch, a cozy dinner, or part of an elaborate weekend feast, pak choy brings an inviting balance of nutrition and flavor to the table, perfect for any time of day or year.
This is a great topping for many dishes and pairs well with my vegan japanese fried rice recipe and my donburi bowl with mushrooms and teriyaki tofu.
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Ingredients
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- 1 tablespoon sesame oil
- ½ teaspoon sesame seeds
- 4-5 leaves of Pak choi
- a pinch of sugar
- 1 teaspoon mirin
- 1 teaspoon soya sauce (light)
- red chilli (optional for garnish)
Instructions

- wash pak choi leaves removing any dirt and debris. Shake off excess water.

- In your frying pan heat sesame oil over a high heat.

- Lay pak choi leaves in the pan. They should sizzle and crackle.

- Quickly drizzle over your soy, mirin and sprinkle of sugar.

- Turn over the pak choi and sprinkle over your sesame seeds. Sizzle and sear.

- After a minute of turning and sizzle serve up onto your chosen dish.
Hint: Use a wok or a wide, heavy-bottomed skillet for even cooking and to prevent overcrowding, which can cause ingredients to steam rather than stir-fry.
Substitutions
Cooking with pak choi is wonderfully flexible, and adapting it to suit dietary requirements or personal preferences is simple. For a gluten-free option, swap out the soy sauce for tamari or coconut aminos, ensuring the dish retains its savory depth of flavor. If you prefer a sweeter profile or need a mirin substitute, a touch of honey or maple syrup mixed with a splash of rice vinegar works beautifully. For those aiming to reduce sodium, opt for a low-sodium soy sauce or seasoning alternative. Additionally, if you’d like to add a touch of spice, a sprinkling of red chili flakes or a drizzle of chili oil can elevate the flavor without complicating the recipe. The versatility of these substitutions ensures that everyone can enjoy this dish tailored to their individual needs.
Variations
If you're looking to experiment with variations, consider swapping pak choi with other flavorful green vegetables to add a new twist to your dishes. Spinach is a versatile option, offering a tender texture and slightly earthy taste that pairs wonderfully with garlic and sesame oil. Swiss chard, with its vibrant stems and mild bitterness, can also be stir-fried or steamed for a colorful and nutritious addition. Another favorite is broccoli rabe, whose pleasantly bitter notes and delicate florets work beautifully alongside rich proteins. By exploring these alternatives, you can craft unique dishes while still enjoying the fresh, nourishing qualities of green vegetables.
Equipment
Having the right equipment can make all the difference when preparing pak choy dishes. A sharp knife is essential for chopping or slicing the vegetable with precision, ensuring even cooking and an appealing presentation. A sturdy cutting board, preferably one reserved solely for produce, helps maintain cleanliness and prevents cross-contamination. Additionally, a large skillet or wok is ideal for stir-frying pak choi, as it provides ample space for the leaves to cook evenly without overcrowding. With these tools at your side, you'll be fully equipped to create pak choy dishes that are both delicious and memorable.
Storage
If you have any leftovers, soy-seared pak choi is best stored in the refrigerator, where it can stay fresh for up to a few days if kept in an airtight container. To reheat, a quick sauté in a hot pan can restore its warmth while preserving its texture and flavor. Leftovers can also be repurposed into stir-fries, soups, or tossed with noodles for a completely new and satisfying meal.
Top Tip
Creating a dish with pak choy that truly shines is both an art and a celebration of simplicity. Start by washing the pak choi thoroughly to remove any grit, paying special attention to the base of the stalks. When cooking, aim to keep the stems slightly crisp while allowing the leaves to wilt tenderly—this contrast in texture adds depth to the dish. Use a wok or a wide, heavy-bottomed skillet for even cooking and to prevent overcrowding, which can cause ingredients to steam rather than stir-fry. Also, keep the heat high so that the flavors have a chance to seal in.
FAQ
Pak choi is delightfully simple to prepare and can be enjoyed in a variety of ways. Start by rinsing the vegetable thoroughly under cold water to remove any dirt or grit hidden between its stalks. Once cleaned, you can separate the white stems from the leafy greens if your recipe requires different cooking times for each part. The stems can be sliced lengthwise or chopped into bite-sized pieces, bringing a crisp texture to stir-fries or soups. The leaves, on the other hand, are tender and perfect for wilting quickly in hot dishes.
Bok choy and pak choi are actually the same vegetable, but their names reflect regional differences in spelling and pronunciation. "Pak choi" is derived from Cantonese, while "bok choy" is the more commonly used name in English-speaking countries, particularly in the United States. Despite the difference in names, both refer to the same leafy green vegetable with crisp white stalks and tender, dark green leaves. Occasionally, you might encounter subtle variations in appearance or size depending on the specific cultivar or growing conditions, but the flavor, texture, and versatility remain consistent. Whether you call it bok choy or pak choi, this beloved vegetable continues to be celebrated for its mild, sweet taste and ability to complement a variety of dishes.
Pak choi is an incredibly versatile ingredient that brings both flavor and nutrition to your cooking. Its tender leaves and crunchy stalks are packed with vitamins A, C, and K, along with essential minerals like calcium and potassium, making it a nutrient-rich addition to your meals. Beyond its health benefits, pak choi shines in a variety of dishes, from hearty stir-fries to comforting soups. Its mild, slightly sweet taste and crisp texture make it a perfect pairing for bold sauces or delicate broths, inviting endless culinary creativity. Whether steamed, sautéed, or added raw to salads, pak choi adds a refreshing, wholesome touch to any meal.
Try some other side dishes
- Togarashi Fries
- Pink Radish Pickles
- Japanese Croquettes (Korokke)
- Perfect japanese rice without a rice cooker
Other tasty recipes
- Vegan Japanese Fried Rice
- Donburi Bowl with Mushrooms and Teriyaki Tofu
- 6 Minute Ramen Noodles
- Gyoza with Shitake Mushrooms and Vegetables

Soy Seared Pak Choi
Ingredients
- 1 tablespoon sesame oil
- ½ teaspoon sesame seeds
- 4-5 leaves of Pak choi
- a pinch of sugar
- teaspoon mirin
- teaspoon soya sauce light
Instructions
- wash pak choi leaves removing any dirt and debris. Shake off excess water.
- In your frying pan heat oil over a high heat
- Lay pak choi leaves in the pan. They should sizzle and crackle.
- Quickly drizzle over your soy, mirin and sprinkle of sugar
- Turn over the pak choi and sprinkle over your sesame seeds. Sizzle and sear.
- Sizzle for a further 1-2 minutes turning over each piece to even sear the pak choi.
- Serve up on top of your chosen meal or side dish
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