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Charred pak choi recipe

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

Serves 4 as a side
10 mins to prepare and 10 mins to cook
101 calories / serving
Healthy
Vegan
Vegetarian
Dairy-free

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

Energy
420kj
101kcal 5%
Fat
7g 10%
Saturates
1g 6%
Sugars
4g 4%
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