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.
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.
Ingredients and substitutions
- 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
- Sesame seeds
A full ingredients list with measurements is in the recipe card below.
How to make roasted pak choi - Step by step
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
One: Slice the pak choi in half lengthways.
Two: Place into a baking tin and brush with the olive oil. Put into the oven for 10 minutes.
Three: Meanwhile, mix together the sesame oil, soy sauce, garlic and chilli.
Four: Remove the pak choi from the oven and spoon of brush the chilli oil over.
Five: Return to the oven for 8-10 minutes.
Six: Serve with sesame seeds sprinkled over (optional).
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.
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.
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.
Frequently Asked Questions
Pak choi is a nutritious vegetable that is low in calories and high in vitamins and minerals. It is a good source of vitamin C, vitamin K, and vitamin A, as well as calcium, potassium, and iron. It is also rich in antioxidants, which can help protect the body against disease.
Read more about the health benefits of pak choi.
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.
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.
More Chinese side dish recipes
Roasted Pak Choi
- 2 head Pak choi - halved
- 1 tablespoon Olive oil
- 1 tablespoon Sesame oil
- 2 tablespoon Soy sauce
- 1 Garlic clove - crushed
- 1 Red chilli - deseeded and finely diced
- Sesame seeds - optional
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Slice 2 head Pak choi in half lengthways.
- Place into a baking tin and brush with 1 tablespoon Olive oil.
- Put into the oven for 10 minutes.
- Meanwhile, mix together 1 tablespoon Sesame oil, 2 tablespoon 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).
- 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.
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.