Vegan Pak Choi with Chilli, Garlic and Ginger Butter

Vegan Pak Choi with Chilli, Garlic and Ginger Butter

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This quick and simple way of cooking pak choi makes a delicious side for a main dish.

The strength of the chilli, garlic and ginger is well balanced by the acidity of the lemon.

What is pak choi?

Pak choi, also known as bok choi, is a variety of cabbage, originating in China. It’s delicious when added to stir fries, but equally delicious when served as the star of the dish, as in this recipe.

The leafy vegetable can be steamed, simmered in water, or stir fried, and works well with flavours like ginger, chilli and garlic.

It makes an ideal accompaniment to a wide range of Chinese-inspired dishes.

How do you clean pak choi?

The many layers of leaves of this cabbage can hide a lot of dirt and sediment that will make your side dish unpleasant – and possibly hazardous – to eat.

Avoid unnecessary grit by ensuring that your pak choi is properly clean before you cook it.

For the best possible clean, cut your cabbage first, then run under cold water using your fingers to remove any dirt. Alternatively, fill a clean sink with cold water and gently swish the pak choi around until all the dirt is washed out from between the leaves.

Once clean use paper towels or a clean tea towel to dry the leaves as much as possible. This vegetable can become slimy and unpleasant if it’s stored wet, so only wash it when you are ready to use it.