Garlic pak choi

    20 min

    This simple stir-fry recipe has only four ingredients, pak choi (sometimes called bok choy), garlic, salt and a bit of oil for frying. Keeping it simple really brings out the flavour. You can add meat or tofu to make it more substantial. Quick and easy, this is one of my favourite ways to load up on leafy greens. Serve with fluffy white rice, or over noodles in soup.

    276 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 2 cloves garlic, crushed and chopped
    • 8 heads baby pak choi, trimmed and cut into bite-size pieces
    • 1 pinch salt, to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat the oil in a large frying pan or wok over medium heat then cook the garlic in the hot oil until fragrant, 1 to 2 minutes. Mix in the pak choi; cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.

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    Reviews in English (77)


    Yummy and oh so easy. The only thing I would add to the instructions is to cook the stems first, then add the leaves a few minutes later. That way, the stems aren't over-cooking while you are waiting for the stems to get cooked.  -  28 Nov 2011  (Review from Allrecipes US | Canada)


    This is a perfectly written recipe. Easy execution and just a few, basic ingredients lend an elegant simplicity I appreciate. I used grapeseed oil rather than vegetable oil, basically because I had it on hand to use. I also did not cook the garlic in the oil (never do). I added it to the bok choy about half way through the cooking time. I'm happy to be the first to review this delicious and dependable side dish which I served with Asian Grilled Chicken and Classic Fried Rice, recipes also from this site.  -  21 Sep 2011  (Review from Allrecipes US | Canada)


    I made this with one head of regular (not baby) bok choy and two cloves crushed garlic. It really wasn't enough so I added a bunch of spinich. It was SO simple and delicious, with and without the spinich. Will definitely make again.  -  04 Oct 2011  (Review from Allrecipes US | Canada)