Vegan Pak Choi with Chilli, Garlic and Ginger Butter

Vegan Food & Living may earn commission from the links on this page, but we only ever share brands that we love and trust.

Vegan Pak Choi with Chilli, Garlic and Ginger Butter

This sumptuous side dish of buttery pak choi is simple to make and full of fiery flavour!

Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!

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.

Total Time: 15 minutes

Servings: 3

Total Time: 15 minutes

Servings: 3




(Servings: 3)

  • 0.33333333333333 0.33333333333333 tbsp dairy-free butter
  • 1 1 cloves garlic, puréed
  • 0.33333333333333 0.33333333333333 tsp dried chilli flakes
  • 0.33333333333333 0.33333333333333 tbsp fresh ginger, grated
  • 0.33333333333333 0.33333333333333 lemon, juice only
  • 1 1 heads pak choi, well washed and halved lengthways


  1. Add the dairy-free butter to a frying pan over a medium heat and allow it to melt. Then add the garlic, chilli, ginger and lemon juice and stir.
  2. Add the pak choi and cook for 3-4 minutes on each side. The stalks should be cooked but still have a crunch.

Nutritional information per serving (250g): Calories 149, Fat 5g, Saturates 0.9g, Carbohydrate 21g, Sugars 11g, Fibre 9g, Protein 13g, Salt 1.5g


Enjoy this dish alongside a bowl of delicious Garlic & Chilli Tofu with rice!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 70 tasty recipes, plus informative features.

We use cookies to give you a better experience on By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it