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Charred pak choi recipe
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6 ratings
With crisp, cabbage-like leaves, pak choi is ideal for cooking simply and pairing with punchy Chinese flavours. Make this easy vegan side dish recipe by griddling pak choi leaves and drizzling with a hoisin, sesame and rice vinegar dressing. See method
Ingredients
- 500g pak choi (about 4), halved, or quartered if large
- 1½ tbsp vegetable oil
- 2 tbsp hoisin sauce
- 1 tsp sesame oil
- 2 tsp rice vinegar or sherry vinegar
- 1 tbsp sesame seeds, toasted
- 2 spring onions, finely sliced
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
420kj
101kcal
5%
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Fat
7g
10%
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Saturates
1g
6%
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Sugars
4g
4%
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Salt
0.6g
10%
of the reference intake
Carbohydrate 5.6g
Protein 2.7g
Fibre 1.4g
Method
- Blanch the pak choi in a large pan of boiling water for 1-2 mins until the white stalks just start to soften. Drain well, pat lightly with kitchen paper and toss with the vegetable oil and some seasoning.
- Heat a griddle pan over a high heat until very hot. Mix the hoisin sauce, sesame oil and vinegar in a small bowl. Add 1 tbsp water if the dressing is very thick.
- Put the pak choi, cut-side down, in the pan and cook, without moving, for 2-3 mins each side until smoky and charred, and the stems are tender when pierced with a knife. Transfer to a serving plate and drizzle over the dressing. Sprinkle over the sesame seeds and spring onions to serve.
See more Pak choi recipes