Garlic pak choi
Glossy green leaves, juicy stalks and plenty of garlic. A quick side that earns its space on the plate.
- Prep
- 8 min
- Cook
- 5 min
- Total
- 13 min
- Makes
- 2 side portions
Your new skill: Blanching greens without losing their crunch.
A brief dip in boiling water makes the leaves easier to handle in an ordinary frying pan. Then a little cornflour mixture gives the garlic sauce its shine.
Your ingredients
Get ready: Saucepan, colander, large frying pan and a small bowl.
- 350 g pak choiUK note: Or 350 g Tenderstem broccoli, with longer blanching.
- ½ tsp salt for the blanching water
- 1 tsp cornflourUK note: Not cornmeal or polenta.
- ¼ tsp salt and a small pinch of sugar
- 1 tbsp waterUK note: For the cornflour mixture.
- 1 tbsp neutral cooking oilUK note: Sunflower or rapeseed oil works.
- 4 garlic cloves, choppedUK note: Use finely sliced ginger instead for a different aromatic flavour.
- 1–3 dried chillies, optionalUK note: Omit for a mild side.
Let’s make it
-
Clean the hidden bits
Trim the tough bases. Separate and wash the leaves, especially where grit hides near the stalks. Halve unusually thick stalks lengthways.
-
Make the shiny bit
Mix the cornflour, ¼ tsp salt, sugar and tablespoon of water in a small bowl. Keep it beside the cooker.
-
Blanch briefly
Boil water, add the ½ tsp salt, then the pak choi. After 20–30 seconds, drain well. The leaves should soften but the stalks should still have bite.
-
Finish in the pan
Warm the oil with the garlic and optional chilli. When it sizzles, add the drained greens and toss briefly. Stir the cornflour mixture again, pour it in and toss until glossy. Serve immediately. That bright green is your cue to stop.
Your next little win
A good companion for noodles, steamed eggs or braised pork. If the garlic darkens before the vegetables go in, lower the heat; golden is welcome, burnt is bitter.
For something alongside, try red-braised pork belly.
Keeping it: Best freshly cooked. Chill leftovers within 2 hours and use within 48 hours, reheating once until steaming hot.
Cooked it? Give your chef panda a kitchen win.
