Steaming Pak Choy: A Quick, Healthy, And Delicious Way

Pak choi, also known as bok choi, is a leafy green Chinese cabbage. It is a versatile ingredient that can be cooked in a variety of ways, including stir-frying, steaming, and boiling. In this article, we will focus on how to cook pak choi by steaming it. The process is simple and quick, making pak choi a convenient and tasty side dish to accompany a range of main courses.

How to prepare pak choy for steaming

Preparing pak choy for steaming is a quick and easy process. Here is a step-by-step guide:

Firstly, select pak choy with dark green leaves and rigid, white stalks that are firm to the touch. If you can only find pak choy with green stalks, that's fine too. Just ensure the stems are firm with no limp leaves.

When you get the pak choy home, store it in the fridge, where it will keep for up to a week. Before cooking, wash the pak choy under cool, running water, gently pushing the leaves apart to remove any dirt, especially at the stem end. Trim the stem ends, removing only a small amount to clean up any dried or dark areas.

Next, cut the larger heads in half lengthways. You can now prepare your steamer. Bring a large pot of salted water to a simmer. While you wait for the water to heat, leave the pak choy to dry. You don't need to worry about drying between the leaves as you are steaming them.

Once the water is simmering, place the pak choy in the steamer basket and cover with a lid. Steam for 3-4 minutes, or until the pak choy is bright green and slightly tender. You can steam for up to 5 minutes if you prefer, but be careful not to overcook, as pak choy can quickly turn to mush.

Finally, remove the pak choy from the steamer with oven mitts and season to taste. You can dress your steamed pak choy with a variety of sauces and seasonings, such as sliced red chilli, oyster sauce, sesame oil, or even chilli oil and soy sauce. Enjoy!

How long to steam pak choy for

The cooking time for pak choi depends on how you like your vegetables. Pak choi cooks very quickly, and it is important not to overcook it, or it will lose its refreshing crunch. If you like your pak choi to have some bite, steam it for around 3 minutes. If you prefer it on the tender side, steam for 4-5 minutes. You can also separate the leaves from the stalks and add them in the last few seconds of cooking to just wilt them.

To prepare pak choi for steaming, trim the stems, removing any tough parts, but be careful not to cut too much, as this holds the leaves together. Cut the pak choi in half or into quarters, depending on its size. Place the pak choi in a steamer basket, ensuring the water doesn't touch the vegetable, as this will boil it, not steam it. Check the pak choi after 3 minutes. It should be bright green and tender but still crisp.

You can serve pak choi as it is, or dress it with soy sauce, sesame oil, chilli, or garlic.

What to serve with steamed pak choy

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 it:

Asian-Style Dishes

Pak choi is a traditional Asian ingredient, so it pairs well with Asian-inspired flavours and dishes. You can serve it with soy sauce, miso, lemongrass, or galangal. For a protein option, try it with Asian pork and rice noodle salad or twice-cooked sticky duck. For a French twist, Mark Jordan's Bouillabase, bok choi, and saffron aioli is a unique combination.

Stir-Fries

Stir-fries are a classic way to incorporate pak choi. You can add meat or tofu to make it more substantial, and serve it with fluffy white rice or noodles. For a vegetarian option, toss it with ramen and drizzle with chilli sauce.

Seafood

Seafood is another great option to pair with pak choi. Try it with Thai-style haddock or sea bass with soy sauce meringue and cauliflower. For a simpler combination, serve it with shrimp or your favourite chicken or steak.

Breakfast

Believe it or not, pak choi can be a great breakfast side! Try it with a poached egg or some hot and pungent chilli and garlic fried greens.

Other Vegetables

Pak choi plays well with other vegetables, too. You can add onions, carrots, bell pepper, and broccoli to create a colourful and nutritious stir-fry. For a unique twist, try making kimchi, a Korean dish of fermented cabbage, using pak choi instead of the usual napa cabbage.

With its versatility and quick preparation, pak choi is a fantastic addition to any meal!

What to dress steamed pak choy with

There are many ways to dress steamed pak choy. Here are some ideas:

Spicy Lime Dressing

For a fresh and light side dish, a zesty lime, sesame oil and spice dressing is a great option. To make this dressing, simply whisk together the juice of half a lime, a quarter to half a teaspoon of sriracha sauce (to taste), a teaspoon of sesame oil, and a quarter teaspoon of sea salt. For an extra crunch, sprinkle the pak choy with some toasted sesame seeds.

Ginger Dressing

For a zingy flavour, a ginger and garlic dressing is a perfect pairing with steamed pak choy. To make this dressing, mince or grate garlic and ginger, then heat some sesame oil in a small frying pan or wok and add the garlic, ginger, salt and black pepper. Heat until lightly bubbling, then drizzle over the pak choy.

Chilli

For some spice, sliced red chilli is a great, simple way to dress steamed pak choy.

Simmered Stock

If serving with twice-cooked sticky duck, dress the pak choy with the simmered stock from the duck.

Soy Sauce

Soy sauce is a classic Asian flavour that pairs well with pak choy. Drizzle some soy sauce over the steamed pak choy for a savoury kick.

Oyster Sauce

Oyster sauce is another savoury option to dress the pak choy with an extra umami boost.

How to keep pak choy crunchy when steaming

How to Keep Pak Choi Crunchy When Steaming

Pak choi, also known as bok choy, is a leafy green vegetable from the cabbage family. It is a traditional Asian ingredient and is often served with Asian flavours such as soy sauce, miso, lemongrass or galangal. The thick stalks of pak choi are firm, crunchy and refreshing, but it can be tricky to retain this texture when cooking. Here are some tips to keep pak choi crunchy when steaming:

Preparation

Before steaming, clean the pak choi by running it under cool water and gently pushing the leaves apart to remove any dirt that has collected between the leaves, especially at the stem end. Trim the stem ends, removing as little as possible while cleaning up any dried and dark-coloured areas. Cut larger heads in half lengthwise and let them air dry while you wait for the water to simmer in the steamer.

Timing is Key

The key to retaining pak choi's crunch is to steam it very lightly and briefly. Steaming for around 3 minutes will brighten the colour and make the pak choi slightly tender while preserving some crunch. Larger heads may need up to 4 minutes. Be careful not to steam for too long, as pak choi can quickly turn mushy.

Separate Leaves and Stalks

Due to the difference in textures between the leaves and stalks, it can be tricky to judge the cooking time. A solution is to separate the leaves from the stalks. Cook the stalks for a couple of minutes, then add the leaves in the final few seconds to just wilt them.

Alternative Methods

If you're looking for alternative cooking methods, blanching, stir-frying and boiling in water or broth for around 3 minutes are all excellent options that retain pak choi's flavour.

Frequently asked questions