This steamed pak choi is so easy to make and comes together in just 10 minutes! It's made with a zingy ginger garlic dressing for so much delicious flavor.
Love this healthy veggie? Do have a look at my tasty pak choi salad too!
With main dishes often getting priority in the kitchen, I often find that myself drawn to sides that are super simple to make. Perhaps you would like to see my super simple herbed cauliflower rice or my roasted asparagus and Brussels sprouts too!
Pak choi often feels a little left out don't you think? It's the vegetable that I used to walk past in the store, which was such a mistake. This steamed pak choi makes for a really fresh and light side, and the ginger garlic sauce adds so much flavor.
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🥬 What is pak choi?
Pak choi (also known as bok choy or pok choi) is a type of Chinese cabbage. It's mild in flavor and has a taste similar to cabbage or celery.
You can eat both the light stems, which have a texture similar to celery, and the dark green leaves.
⭐ Why you'll love this recipe
Flavorful sauce. Although you can of course eat steamed pak choi as it is, the ginger garlic sesame dressing really elevates the taste.
Quick and easy. Steaming the pak choi takes just five minutes, and you can make the dressing while it's cooking!
🍲 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes to guide you:
- Pak choi (bok choy) - choose fresh produce that isn't bruised, or with wilted leaves.
- Ginger - I suggest using fresh ginger root rather than ground ginger.
📖 Swaps and variations
If it works for you, then you can add a teaspoon of soy sauce or coconut aminos to the dressing.
Swap sesame oil for olive oil if sesame doesn't work for you.
🔪 Step by step instructions
Making this steamed pak choi is so quick and easy, with just a few steps:
Step 1
Prepare the pak choi. If needed, slice a small amount of the tough bottom of the bulb off. Be careful as this holds the leaves together. Then slice the pak choi in half (or quarters if they are larger in size) lengthways (image 1).
Step 2
Steam the pak choi. Place the pak choi in your steamer. I use a steamer basket insert as they are so simple and easy to store. But you can use any type of steamer. Steam for 3-5 minutes until tender to your preference (image 2).
Step 3
Prepare the ginger and garlic. Either mince or grate the garlic and ginger (image 3).
Step 4
Make the dressing. Pour the sesame oil into a small frying pan (or wok) and add the garlic, ginger, salt and black pepper. Heat until it is lightly bubbling (image 4).
Arrange your pak choi on your serving plate and drizzle over the dressing.
💭 Recipe tips and notes
- A lot of pak choi in the supermarket has already been prepared, but if the bulb is tough slice the end off. Be careful not to slice too much as it holds the leaves together.
- Slice the pak choi lengthways, through the bulb.
- Adjust the amount of garlic and ginger to preference.
- If using a pan insert steamer, make sure the water doesn't touch the pak choi as that would boil not steam it.
- Check the pak choi in the steamer after three minutes. You want the texture to still be crisp, but going towards tender. Leave to steam for a few more minutes if required.
📋 Frequently asked questions
Yes, pak choi is typically the term used in the UK, while bok choy is used in the US and elsewhere.
Yes, I grew pak choi in my garden this year and it was super simple. Just plant the seeds then water them!
This is slightly individual depending on how crisp you like the pak choi. If you like it more crispy then three minutes is good, or five minutes for a more tender vegetable side.
🍽 How to serve steamed pak choi
Pak choi is of course typically used in Chinese cooking, but is also delicious as a side dish with other chicken, fish or plant-based recipes.
As it fresh and light, it would work so well with my creamy sage chicken, pan fried panko chicken and my honey ginger baked cod.
🥣 More tasty side dishes
Find so many healthy side dishes, including my pesto Brussels sprouts and my honey roasted vegetables. Some recent recipes to enjoy:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐ and comment if you've tried the recipe!
📖 Recipe
Steamed Pak Choi with Ginger Dressing
Equipment
Ingredients
- 3 pak choi (also known as bok choy) sliced lengthways
- 2 tablespoon sesame oil
- 2 garlic cloves minced or finely diced
- 2 cm ginger root peeled, finely diced
- pinch salt
- pinch black pepper
Instructions
- First slice the end of the bulb off if tough, then slice the pak choi in half lengthways. If larger in size, they can be cut into three or quarters.
- Place in your steamer for 3-5 minutes, or until fork tender.
- While the pak choi is steaming, pour the sesame oil into a small frying pan, along with the garlic, ginger, salt and black pepper. Heat until just lightly bubbling.
- Transfer the pak choi to your serving plate and drizzle over the dressing. Serve immediately.
Notes
- A lot of pak choi in the supermarket has already been prepared, but if the bulb is tough slice the end off. Be careful not to slice too much as it holds the leaves together.
- Slice the pak choi lengthways, through the bulb.
- Adjust the amount of garlic and ginger to preference.
- Check the pak choi in the steamer after three minutes. You want the texture to still be crisp, but going towards tender. Leave to steam for a few more minutes if required.
- If it works for you, then you can add a teaspoon of soy sauce or coconut aminos to the dressing.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- garlic and ginger, which score 1.
- sesame scores 1, but sesame oil isn't rated. Swap for olive oil if required.
- black pepper, which scores 2.
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