Soy Seared Pak Choi

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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.

Seared pak choy with chopped red chilli and spring onion pieces scattered on top

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
Instructions
Substitutions
Variations
Equipment
Storage
Top Tip
FAQ
Try some other side dishes
Other tasty recipes
Soy Seared Pak Choi

Ingredients

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some soya sauce in a japanese tea cup, some miring in an egg cup and some sugar in a small green dish

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.

4 leaves of pak choy and soya sauce sizzling in skillet

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

pak choy and sesame seeds being seared in a hot skillet

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

soy seared pak choy, pink ginger, and chillis on top of a brown bowl of fried rice

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

How Do You Prepare and Eat Pak Choi?

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.

What's the difference between bok choy and pak choi?

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.

What is pak choi good for?

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.

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