Tiffany Haney
Pak choi, also known as bok choy, is a versatile, tasty, and quick-cooking vegetable. It can be steamed, stir-fried, or boiled, and pairs well with meat, fish, and Asian flavours. To steam pak choi, start by cutting the large bulb end to separate the leaves, then rinse and drain. Place the pak choi in a steamer or steaming basket for 3-4 minutes until wilted, then dress it as desired. For a simple and fresh side dish, try tossing steamed pak choi in a spicy lime and sesame dressing.
| Characteristics | Values |
|---|---|
| Preparation time | 5 minutes |
| Cooking time | 3-4 minutes |
| Total time | 10 minutes |
| Ingredients | Vegetable oil, garlic, soy sauce, sesame oil, sesame seeds |
| Utensils | Wok, steamer, steaming basket |
| Pak choi cleaning | Rinse in cold water, trim the stem ends |
| Dressing | Oyster sauce, sesame oil, chilli oil, soy sauce, lime juice, sriracha sauce, sea salt |
What You'll Learn
How to prepare pak choi for steaming
Preparing pak choi for steaming is simple and can be done in a few easy steps.
First, wash the pak choi under cool water, gently pushing the leaves apart to remove any dirt that has collected between the leaves and around the stem. Next, trim the stem ends, removing any tough, dried, or dark-coloured areas. Be sure to cut off as little as possible, leaving enough to keep the head intact.
If you are using larger heads of pak choi, you may want to cut them in half lengthwise. This will help ensure even cooking. However, if the pak choi is very young, you can leave it whole or simply halve or quarter it. Once prepared, allow the pak choi to air dry while you wait for the water to heat up in your steamer.
When steaming pak choi, it's important not to overcook it. The vegetable cooks quickly, and overcooking can result in a loss of texture and flavour. Depending on the size of the pak choi, steaming for 3-5 minutes is usually sufficient. You are aiming for the pak choi to be bright green and slightly tender, with the leaves wilted and the stalks tender-crisp.
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How long to steam pak choi
Steaming pak choi is a great way to retain its flavour and it only takes a few minutes. Pak choi, also known as bok choi, is a leafy Chinese cabbage. It has a mild flavour and is similar in taste to cabbage or celery. You can eat both the light stems, which are like celery in texture, and the dark green leaves.
To steam pak choi, first cut the bulb end off and separate the leaves. Then, cut the pak choi in half, or into quarters if they are large. Place the pak choi in a steamer or steaming basket and steam for 3-5 minutes, until tender. You can steam it for three minutes if you like it crisp, or five minutes for a more tender vegetable. You'll know it's ready when the pak choi is just wilted.
Pak choi is a great side dish and goes well with many Asian-style meals. It is also delicious served with chicken, fish or plant-based dishes.
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What to dress steamed pak choi with
Pak choi is a versatile vegetable that can be dressed in many ways. Here are some ideas for what to dress your steamed pak choi with:
Spicy lime and sesame dressing
A bright and fresh-tasting option, this dressing is made with lime, sesame oil, and a touch of spice. Don't skimp on the salt! This dressing goes well with the crunch of lightly steamed pak choi.
Oyster sauce
Oyster sauce is a classic dressing for pak choi, adding a savoury umami hit. It's a great choice if you're looking for a strong flavour to complement the mild taste of the vegetable.
Chilli oil and soy sauce
For a spicy kick, dress your steamed pak choi with chilli oil and soy sauce. This combination will add both heat and a salty, savoury note to your dish.
Sesame oil
Sesame oil has a distinctive nutty aroma and flavour that can enhance the taste of steamed pak choi. It's a good option if you're looking for a simple, single-ingredient dressing.
Red chilli
A few slices of red chilli will add a touch of spice and colour to your steamed pak choi. This option is a nice choice if you want just a hint of heat.
Stock or broth
If you're looking for a more subtle dressing, try steaming your pak choi in a flavoured stock or broth. This will impart a gentle flavour to the vegetable without overwhelming its delicate taste.
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What to serve steamed pak choi with
Steamed pak choi is a versatile side dish that can accompany a variety of main courses. Here are some ideas on what to serve with steamed pak choi:
Asian-inspired dishes
Pak choi is a traditional Asian ingredient and pairs well with Asian flavours such as soy sauce, miso, lemongrass, or galangal. Consider serving it with Asian-style main dishes like Martin Wishart's Oriental pork or Geoffrey Smeddle's Skate wings poached in miso and ginger. For a French twist on Asian flavours, try Mark Jordan's Bouillabaisse with bok choi and saffron aioli.
Meat and Poultry
Steamed pak choi is a delicious side for meat and poultry dishes. It goes well with chicken, beef, and pork. For a tasty combination, try serving it with twice-cooked sticky duck, perhaps dressed with simmered stock.
Fish and Seafood
The mild flavour and crisp texture of steamed pak choi also make it a great accompaniment to fish and seafood. It can be served with dishes like Thai-style haddock en papillote or sea bass with soy sauce meringue and pak choi.
Noodles and Stir-Fries
Given its Chinese origins, pak choi is a natural fit for noodle dishes and stir-fries. It can be sliced and added to chicken chow mein, Singapore noodles, or ramen. For a heartier meal, try it with wonton soup or fried rice.
Rice and Dumplings
Steamed pak choi can also be served with rice-based dishes. It pairs well with Asian pork and rice noodle salad or can be chopped finely and added to dumpling fillings.
With its versatility and quick cooking time, steamed pak choi is a fantastic side dish to enhance your meal.
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How to store pak choi
Pak choi, also known as bok choy, is a leafy green vegetable from the Chinese cabbage family. It is a traditional Asian ingredient that is highly nutritious, packed with fibre, vitamins, minerals, and antioxidants.
When buying pak choi, look for dark green leaves with rigid, white stalks (though green-stalked varieties are also available). The stems should be firm to the touch with no limp leaves.
To store pak choi, place it in a plastic bag with a tea towel in the refrigerator, or in a sealed glass container with a dry tea towel. Pak choi will stay fresh for up to a week when stored properly.
Before cooking, place the pak choi in a clean sink and cover it with water. Swish it gently with your hands to remove any grit and dirt between the leaves, being sure to use cold water to avoid wilting the leaves. Drain the water and let the pak choi dry on a clean tea towel.
Now you know how to store and prepare pak choi, you can cook it in a variety of ways, including steaming, stir-frying, boiling, or roasting.
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Frequently asked questions
Steam pak choi for 3-4 minutes, until it is just wilted.
Wash the pak choi and cut a thick slice from the root to separate the leaves. Cut larger heads in half and trim the stems, removing any tough pieces.
Cut the stems into wide strips and the leaves into finer strips so they cook evenly.
Pak choi is a great side dish for meat, fish, or noodle and rice dishes. It goes particularly well with Asian flavours such as soy sauce, chilli, and ginger.
