Recipe Page: Pak Choi

Garlic Ginger Pak Choi Stir-Fry with Chicken

Duration: 30 minutes

A delightful, warming stir-fry made easy.

Utensils

  • Wok or large pan

Ingredients

  • 2 boneless, skinless chicken breasts, thinly sliced
  • 4 baby Pak Choi, leaves separated
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • Cooked rice for serving

Instructions

  1. In a bowl, mix soy sauce, oyster sauce, and sesame oil. Marinate the sliced chicken in this mixture for 15-20 minutes.
  2. Heat vegetable oil in a wok or large pan over high heat and add minced garlic and grated ginger, stir-fry for 30 seconds.
  3. Add the marinated chicken and stir-fry until cooked through.
  4. Add baby Pak Choi leaves and stir-fry until wilted but still crisp.
  5. Serve the stir-fry over cooked rice.

Sesame Soy Pak Choi Noodles

Duration: 25 minutes

Umami-rich, toothsome noodles with delicious chopped Pak Choi.

Utensils

  • Large pan

Ingredients

  • 8 oz noodles (such as udon or rice noodles)
  • 4 baby Pak Choi, chopped
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or agave nectar
  • 1 tablespoon toasted sesame seeds
  • Green onions, sliced, for garnish

Instructions

  1. Cook noodles according to package instructions. Drain and set aside.
  2. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and maple syrup.
  3. Heat a large pan over medium heat. Add the chopped Pak Choi and sauté until wilted.
  4. Add cooked noodles and the soy sauce mixture to the pan. Toss to coat evenly.
  5. Sprinkle with toasted sesame seeds and garnish with sliced green onions before serving.

Coconut Curry Pak Choi and Tofu

Duration: 40 minutes

Coconut-y deliciousness all packed into a super tasty curry.

Utensils

  • Large pot

Ingredients

  • 1 block firm tofu, pressed and cubed
  • 4 baby Pak Choi, chopped
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon vegetable oil
  • Cooked jasmine rice for serving

Instructions

  1. In a large pot, heat vegetable oil over medium heat. Add cubed tofu and cook until golden brown.
  2. Add red curry paste to the pot and stir to coat the tofu.
  3. Pour in coconut milk, soy sauce, and maple syrup. Stir until well combined.
  4. Add chopped Pak Choi and simmer until the Pak Choi is tender.
  5. Serve the coconut curry Pak Choi and tofu over cooked jasmine rice.