Steaming Pak Choi: A Quick, Easy, Healthy Way

Pak choi, also known as bok choy, is a versatile and tasty Chinese cabbage that can be cooked in a variety of ways, including steaming. It is a traditional Asian ingredient and is often served with Asian flavours such as soy sauce, miso, lemongrass or galangal. In this article, we will explore the different ways to steam pak choi, the cooking times, and some serving suggestions.

Prepping pak choi for steaming

Preparing pak choi for steaming is a quick and easy process. First, select pak choi with dark green leaves and rigid, white stalks that are firm to the touch. Before cooking, rinse the pak choi under cool water, gently pushing the leaves apart to remove any dirt collected between the leaves and stem. Trim the stem ends, removing only the dried and dark-coloured areas—be careful not to cut too much as this holds the leaves together.

For larger heads of pak choi, cut them in half lengthwise and let them air dry while you wait for the water to simmer in the steamer. The size of the pak choi will determine how long you steam it for; larger heads will take longer to cook. You can steam pak choi in a large pot with a steaming basket, or a bamboo steamer that fits comfortably on a large saucepan.

Steaming time

The steaming time for pak choi depends on how you like it cooked. Pak choi cooks very quickly, so it is important not to overcook it. If you like your pak choi to still have a good crunch, steam for around 3 minutes. If you prefer it on the crisp side, 3 minutes should be enough to make it tender. If you want it to be more well-done and wilted, steam for 4-5 minutes. However, be careful not to steam for too long, as pak choi can easily turn to mush.

If you are separating the leaves and stalks, you can steam the stalks for a couple of minutes and then add the leaves for the last few seconds to let them wilt.

You can also steam the pak choi for 3 minutes and then stir-fry for a further 3-4 minutes until the leaves begin to wilt.

Dressing ideas

Pak choi is a versatile vegetable that can be dressed in a variety of ways. Here are some dressing ideas to elevate your steamed pak choi:

Soy-based Dressings

Soy sauce is a classic condiment used in Asian cuisine, and it pairs well with pak choi. You can create a simple dressing by mixing soy sauce with other ingredients such as:

• Oyster sauce
• Sesame oil
• Chilli oil
• Garlic
• Ginger

Spicy Dressings

For those who enjoy a kick of spice, adding chillies to your pak choi dressing is a great option. You can use fresh chillies or dried chilli flakes to suit your preference. Chilli oil is another alternative to add a spicy punch to your dish.

Sesame Dressing

A nutty sesame dressing can also complement the flavour of pak choi. You can make this dressing by whisking together ingredients such as brown sugar, olive oil, vinegar, sesame seeds, and soy sauce. This dressing is ideal for a pak choi salad, adding a crunchy texture and subtle flavour that allows the dressing to shine.

Miso Dressing

Miso is another traditional Asian ingredient that can be used to dress pak choi. It has a savoury, umami flavour that can enhance the taste of the vegetable.

Lemongrass Dressing

Lemongrass has a bright, citrusy flavour that can add a refreshing twist to your pak choi dish.

Remember, pak choi is a versatile vegetable, so feel free to experiment with different combinations of ingredients to create your own unique dressings!

What to serve pak choi with

Pak choi is a versatile vegetable that can be served with a variety of dishes. Here are some ideas on what to serve it with:

Main Courses

Pak choi is a great side dish to serve with a variety of main courses. It pairs well with meat, such as chicken, beef, and pork. For example, you could serve it with a Chinese pork one-pot or stir-fried pork with greens. It also goes well with fish, like in the recipe for steamed bass with pak choi. Pak choi is also commonly used in Asian-inspired dishes, such as stir-fries, ramen, and fried rice.

Noodles and Rice

Pak choi can be sliced and added to noodles, such as chicken chow mein, Singapore noodles, or tofu with stir-fried noodles. It can also be served with rice, like in the marinated tofu with pak choi recipe, or used as a dumpling filling.

Spicy Dishes

The crispness of pak choi pairs well with bold flavours such as chilli and garlic. You could try pairing it with spicy dishes such as sriracha-glazed salmon, chilli oil eggs, or chilli and greens.

Soups

Pak choi can be added to soups, such as the miso and chilli chicken noodle soup or the ginger chicken dumpling soup. It can also be used in a simple broth, like in Geoffrey Smeddle's recipe, or in a wonton soup.

Salads and Garnishes

Young pak choi, with its more tender leaves, can be enjoyed raw in salads or as a garnish.

Buying and storing pak choi

When buying pak choi, look for fresh, crisp green leaves and solid-coloured stalks, either green or white. The leaves should be dark green, and the stalks should be rigid and white, although you can find green-stalked varieties. The stems should be firm to the touch with no limp leaves. If you're buying baby bok choi, look for small and tender heads. For larger varieties, check the leaves and stalks for any signs of wilting and avoid any with droopy leaves and stems. Choose pak choi that is vibrant in colour and has little to no browning for the best flavour.

Young pak choi is worth seeking out as the leaves are more tender and can be eaten raw in salads or as a garnish.

To store pak choi, keep it in the refrigerator for up to a week. Place it in a plastic bag or wrap it in a paper towel to keep it dry and prevent it from wilting. You can also store it in a sealed glass container with a dry tea towel. It's important to handle pak choi carefully as the leaves can bruise easily. If you see any signs of damage or yellowing, use it as soon as possible. If you have any cut pak choi leftovers, wrap them tightly and store them in the refrigerator for up to three days.

You can also freeze pak choi, but it's important to blanch it first by boiling for 2-3 minutes, then plunging it into ice water, draining it, and storing it in an airtight container or plastic bag for up to eight months.

When storing pak choi, keep it away from fruits like apples and bananas, as the ethylene gas they produce can cause it to ripen faster.

Frequently asked questions