Charred pak choi recipe
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
- Dairy-free
- Vegan
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 420kJ 101.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 0.6g
- Sugars
- 4g
of the Reference intake
Carbohydrate 5.6gProtein 2.7gFibre 1.4g
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- 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
