Pak choi, also known as bok choy, is a popular leafy vegetable that is commonly used in Asian cuisine. While it is often stir-fried or sautéed, roasted pak choi is a delicious and easy alternative that not only brings out the vegetable's natural sweetness, but makes it nice and crispy too. Ready in just 20 minutes.
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About Roasted Pak Choi
Pak choi, also known as bok choy or Chinese cabbage, is a leafy green vegetable that belongs to the brassica family. It is native to China and has been cultivated for over 5,000 years. Pak choi has a mild, sweet flavour and a crisp texture, making it a popular ingredient in many Asian dishes.
There are two main types of pak choi: baby pak choi and full-sized pak choi. Baby pak choi is smaller and more tender than full-sized pak choi, and is often used in salads and stir-fries. Full-sized pak choi is larger and more robust, and is better suited for cooking.
To roast pak choi, simply cut the vegetable in half lengthwise and toss it with some oil, soy sauce, chilli and garlic. Then, roast it in the oven until the leaves are tender and slightly charred.
You get a flavour packed and nutritious side dish that goes so well with so many main courses, like grilled chicken or salmon to tofu stir-fry.
Looking for more pak choi recipes? Why not try our easy Soy Sauce Noodles, delicious Sticky Chicken Traybake or super quick Thai Noodle Soup?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Pak choi (bok choy) - When selecting pak choi, it is important to choose fresh, crisp leaves that are free from any signs of wilting or yellowing. Look for pak choi with firm stems and leaves that are not too large or too small. The ideal size is around 6-8 inches in length. It is also important to choose pak choi that has a bright green colour and is free from any blemishes or brown spots.
- Olive oil
- Sesame oil
- Soy sauce
- Garlic
- Chilli
- Sesame seeds
Variations
This is a simple recipe, so there is not too much that you can change up here. But, you can roast some other vegetables at the same time.
Try quick cooking vegetables, rather than root vegetables. Green beans and tenderstem broccoli work well mixed in with this and roasted.
How to Make Roasted Pak Choi
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Step 1: Slice the pak choi in half lengthways.
- Step 2: Place into a baking tin and brush with the olive oil. Put into the oven for 10 minutes.
- Step 3: Meanwhile, mix together the sesame oil, soy sauce, garlic and chilli.
- Step 4: Remove the pak choi from the oven and spoon of brush the chilli oil over.
- Step 5: Return to the oven for 8-10 minutes.
- Step 6: Serve with sesame seeds sprinkled over (optional).
Serving Suggestions
Roast pak choi is such a versatile side dish and we have some great suggestions for you. We love it served with our Air Fryer Cod or Herb Crusted Salmon. For a meaty dish, it goes well with Stuffed Chicken Breast.
As this is a popular Asian vegetable, why not serve it with a stir fry? Try our Lamb Stir Fry, Tofu Stir Fry, Teriyaki Pork Stir Fry or Easy Vegetable Stir Fry.
Storage
Store: Roasted bok choy will keep in the fridge for up to 3 days in an air tight container.
Freeze: We don't recommend freezing this.
Reheat: You can reheat this in the microwave.
Dannii's Top Tips
- To keep pak choi fresh, it is best to store it in the refrigerator. Wrap the pak choi in a damp paper towel and place it in a plastic bag. This will help to keep the leaves crisp and prevent them from wilting.
- Pak choi can be stored in the refrigerator for up to five days, but it is best to use it as soon as possible for maximum freshness.
- Make sure you don't over cook the pak choi, as you will loose the flavour and texture.
- Make sure there is space between the pak choi in the roasting pan, as this will help it to get crispy.
- Add a squeeze of fresh lime juice before serving to freshen it up.
Frequently Asked Questions
This is a hard question to answer, but it is like a milder cabbage, although quite bitter if eaten raw.
Always wash the bok choy first, as can have dirt in the core or leaves, which is hard to see. If you cut it first, you can soak it in a bowl of water and swirl it around to release the dirt and then rinsing again. Make sure to pat the leaves dry or spin off extra water in a salad spinner.
Soggy pak choi can be unappetising and ruin the dish. To prevent sogginess, it's important to dry the pak choi thoroughly before roasting it. You can do this by patting it dry with a paper towel or using a salad spinner to remove excess moisture. It's important to avoid overcrowding the pan when roasting pak choi. Overcrowding can cause the pak choi to steam instead of roast, which can lead to sogginess. Make sure to leave some space between the pak choi pieces on the pan, and use multiple pans if necessary. This will help the pak choi roast properly and prevent sogginess.
More Chinese Side Dish Recipes
If you've tried this roasted pak choi, let us know how you got on in the comments below.
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Recipe
Roasted Pak Choi
Ingredients
- 2 head of Pak choi - halved
- 1 tablespoon of Olive oil
- 1 tablespoon of Sesame oil
- 2 tablespoon of Soy sauce
- 1 Garlic clove - crushed
- 1 Red chilli - deseeded and finely diced
- Sesame seeds - optional
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Slice 2 head of Pak choi in half lengthways.
- Place into a baking tin and brush with 1 tbsp of Olive oil.
- Put into the oven for 10 minutes.
- Meanwhile, mix together 1 tbsp of Sesame oil, 2 tbsp of Soy sauce, 1 Garlic clove and 1 Red chilli.
- Remove the pak choi from the oven and spoon of brush the chilli oil over.
- Return to the oven for 8-10 minutes.
- Serve with Sesame seeds sprinkled over (optional).
Recipe Video
Recipe Tips
- To keep pak choi fresh, it is best to store it in the refrigerator. Wrap the pak choi in a damp paper towel and place it in a plastic bag. This will help to keep the leaves crisp and prevent them from wilting.
Pak choi can be stored in the refrigerator for up to five days, but it is best to use it as soon as possible for maximum freshness. - Make sure you don't over cook the pak choi, as you will loose the flavour and texture.
- Make sure there is space between the pak choi in the roasting pan, as this will help it to get crispy.
- Add a squeeze of fresh lime juice before serving to freshen it up.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Janet Turner says
I found the dish to be a bit too oily for my liking.
Kathryn says
This was such a delicious way to enjoy bok choi! I'll be making it this way from now on. Thank you!
Andrea says
This easy, flavor packed and delicious pak choi is going on my "must make" list right now. I can't wait to trythis.
Kristine says
We loved this pak choi! Roasting it was so easy, and it tasted delicious!
TAYLER ROSS says
I LOVE pak choi, and this is the best recipe I've ever tried! So full of flavor and easy to make!
Ali says
Made this pak choi as a side dish for some sushi and it was delicious! Loved the flavoring and how fast it was to make.
Kathleen says
I've only had pak choi chopped up in recipes, never with it being the star of the show. This flavor packed and easy to make pak choi is going on my "must make ASAP" list right now.
Stephanie says
Yum! I would not have thought to roast pak choi. This is such a delicious and healthy side dish - we all enjoyed it.
Dina and Bruce says
Wow! This was so amazing! Loved the heat and the flavor!