Pak Choi is one of the oldest Chinese vegetables and has been cultivated in China for centuries. It is also widely used in cooking in Southeast Asia.

This tasty leafy vegetable is low in fat and calories and high in Vitamin A, Vitamin C, Calcium and Dietary Fibre. It is an extremely versatile vegetable and can be enjoyed in stir fries, soups and salads.

Pak choi is probably the most well-known choi and it can be now also found in our local estonian supermarkets, such as Rimi and in the food department of Stockmann.

Here is my take on a delicious way to enjoy pak choi that is fully vegetarian and appetising to everyone asking for an oriental twist. Here we go!

I can reveal that writing step-by-step recipe instructions takes longer than cooking itself. :))



  • 2 medium pak choi
  • 3 garlic cloves
  • 1/2 red chilli pepper
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp vegetable cooking oil
  • 1 tbsp sesame oil
  • 1 handful of salted peanuts
  • Lemon slices to garnish the dish


1. Thinly slice garlic and red chilli peppers. Chop the peanuts with a knife.

2. Wash pak choi, break down the pak choi heads into individual leaves and leave in a colander.

3. Heat the cooking oil (sesame oil) in a large frying pan or wok until very hot and fry the garlic and chilli peppers for around 2-3 minutes.

4. Now, place the pak choi leaves in boiling water or just splash the leaves with boiling water, they will start to wilt almost immediately in the steam generated. Then transfer them into the wok, add both light and dark soy sauces, fry for 2 minutes. White stemmed pak choi should

remain crunchy.

Remove the wok from the heat and place the content on a serving dish. Spritz with lemon juice and garnish with chopped peanuts.


  1. Lovely flavour. I had mushrooms that I needed to use up, so I threw them in with the pak choi. They absorbed the flavours and were so delicious. Will definitely make again!

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