Pak choi (bok choy) is one of the vegetables in Asia that is available on almost every menu. It’s very quick to cook, tasty, healthy, and versatile.
It can be steamed, boiled, or stir fried to serve as a side dish, and it is delicious in soups. We prefer to cook it for a short time ensuring the pak choi keeps its crunchy and crispy texture then drizzle with our homemade Chinese chilli sauce. Et voilà another tasty, nutritious side dish that pairs well with grilled shrimps.
How to select fresh pak choi
The leaves of the most commonly available fresh pak choi are dark green with rigid and white stems of which should be firm and spotless. Smaller sized pak choi is more tender with brighter green leaves. These can also be used raw in salads. Store pak choi in the fridge for up to a week wrapped in a damp towel.
Steamed Pak Choi with Chinese Chilli Sauce
- 12 pcs small fresh pak choi
- 80 ml homemade Chinese chilli sauce see recipe
- Remove any dry leaves if there are any and wash the pak choi thoroughly. If they are too big cut half lengthways.
- Steam the pak choi in a bamboo basket for about 3 minutes.
- Serve with Chinese chilli sauce or any other sauce of your choice.