A fast wok-style vegetable dish with pak choi, garlic, ginger, and a glossy savory sauce; great as a side or light main.
ABy Annebala
Servings
2
4 piece Pak choi
4 clove Garlic cloves
1.5 tbsp Fresh ginger
2 tbsp Light soy sauce
1 tbsp Dark soy sauce
1 tbsp Shaoxing rice wine
1 tsp Sesame oil
1 tsp Sugar
1 tsp Cornstarch
2 tbsp Water
2 tbsp Neutral oil (e.g. vegetable or sunflower)
1 piece Red chilli (garnish, optional)
Calories
261 kcal
Protein
7g
Carbs
21g
Fat
18g
Fiber
6g
Sugar
6g
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Sarah M. · Melbourne, AU
Prep
1. Halve each pak choi lengthways through the root so the leaves stay attached. Rinse under cold water and shake off excess moisture — dry pak choi sears better. Peel and finely mince the garlic and ginger.
2. In a small bowl, whisk together the light soy sauce, dark soy sauce, Shaoxing rice wine, sesame oil, and sugar until the sugar dissolves. In a separate tiny bowl, mix the cornstarch with water to make a slurry and set aside.
3. Heat a wok or large heavy skillet over the highest heat available until it just begins to smoke. Add the neutral oil and swirl to coat.
2 tbsp Neutral oil (e.g. vegetable or sunflower)
4. Add the ginger to the hot oil and stir-fry for 30 seconds until fragrant, then add the garlic and stir-fry for a further 10–15 seconds — keep it moving so it doesn't burn.
4 clove Garlic cloves,
1.5 tbsp Fresh ginger
5. Place the pak choi halves cut-side down in the wok in a single layer. Leave undisturbed for 60–90 seconds until the cut faces pick up a light char, then toss and stir-fry for another 60 seconds so the leaves begin to wilt but the stems stay crisp-tender.
4 piece Pak choi
Sauce & Serve
6. Pour the sauce mixture over the pak choi and toss to coat. Let it bubble for 20 seconds, then give the cornstarch slurry a quick stir and pour it in. Toss everything together for another 30 seconds until the sauce is glossy and clings to the vegetables.
7. Transfer immediately to a serving plate. Garnish with thinly sliced red chilli if using and serve at once.
1 piece Red chilli (garnish, optional)
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