Stir-fried garlic pak choi

Plan a week with East and South East Asian dishes

Let's cook

1. Trim a thin slice off the base of each pak choi. Cut small heads in half lengthways, or pull larger ones apart into leaves. Wash well in a bowl of cold water, as grit hides at the base, then dry in a clean tea towel. Wet greens spit in hot oil and steam instead of frying.
2. Mix the tamari and sugar in a cup with 1 tablespoon water, stirring until the sugar dissolves.
3. Heat a wok or large frying pan on a high heat until it is very hot. Add the oil, then the garlic and ginger. Stir for 20 to 30 seconds, until they smell fragrant and the garlic is just turning pale gold. Do not let it go dark brown, or it tastes bitter.
4. Add the pak choi and toss it in the oil. Add 2 tablespoons water and keep tossing for 2 to 3 minutes, until the leaves have wilted and the stems are bright and tender but still have a little crunch.
5. Pour in the tamari mixture, toss for 30 seconds so it coats everything, and serve straight away.

Tips

• Have everything chopped and ready before you heat the pan: the whole cook takes under 5 minutes.
• Cook in two batches if your pan is small, so the greens fry rather than stew.
• Lay the halves cut side up on the plate and spoon the garlic over the top for a neat finish.

Swaps

• Other greens: tenderstem broccoli (cook it 2 minutes longer), spring greens or Chinese leaf all work.
• Gentle heat: add a pinch of chilli flakes with the garlic.
• No tamari: use light soy sauce, but it then contains gluten.

More in the East Asian meal plan

Our own recipe. The photograph is AI-generated.