Did you know…? 1 cup of cooked pak choi contains 15% of your recommended daily allowance of calcium – the equivalent of 1/4 pint of full fat milk. It is also a good source of beta carotenes, vitamins B2 and B6, folic acid, iron and magnesium, as well as calcium.

Ginger And Garlic Pak Choi

Pak choi goes really well with ginger and garlic – which are both so-called “superfoods” and immune system boosters.

  • 1 small pak choi
  • ½ inch fresh ginger root
  • 2 cloves garlic 1 tablespoon sesame oil (or olive oil)
  • 1 tablespoon sesame oil (or olive oil)

• Separate the pak choi leaves
• Roughly chop the leaves.
• Peel and grate the ginger. Peel and crush the garlic.
• Heat the oil in a wok until almost smoking.
• Add the garlic and ginger.

Cook for 1 minute, stirring often. Mix well. Cover and cook for 2 minutes Serves 4

Pak Choi And Tofu Stir Fry

This delicious pak choi recipe takes just a few minutes and makes a warming evening meal. Combining the pak choi with tofu, mushrooms and bean sprouts in a stir fry sauce gives a lovely mixture of soft and crunchy textures. And it’s really good for you, too!


• 250g pack firm tofu
• 250g chestnut mushrooms (or other closed cup variety)
• 100g fresh sprouted beans / pulses / seeds
• 250g pak choi
• 3 tablespoons soy sauce or tamari
• 2 teaspoons runny honey
• 1 tablespoon sesame seeds


1. Wash & dry the pak choi. Shred the leaves and keep on one side.
2. Wipe the mushrooms and slice or chop.
3. Cut the tofu into cubes
4. Heat some oil in a wok and add the mushrooms, and tofu. Cook for 5 minutes, until tender, stirring often.
5. Meanwhile, mix together the soy sauce, honey and sesame seeds to make the sauce.
6. Add the pak choi leaves to the pan and cook for 1-2 minutes, until slightly wilted.
7. Add the bean sprouts and the sauce. Mix well so everything is coated. Serve immediately.
Really tasty with brown rice or noodles. Serves 4 Feel free to use your favorite stir fry sauce, instead of the sesame, tamari & honey suggested

Winter Stir Fry

Stir fries are a real fast food, yet they’re healthy. The trick is to prepare all the ingredients before you start cooking. The sauce with this stir fry is delicious, but you may need to add a little water, if your peanut butter is really thick. The vegetables below are just suggestions. You can vary this recipe to include most winter vegetables. Just chop them into pieces that will cook quickly.

Ingredients :
  • 1 tablespoon sesame oil (or olive oil)
  • 1 carrot
  • ½ lb. pak choi leaves, chopped
  • 1 onion
  • 100g winter spinach leaves or kale
  • ½ cauliflower
  • ½ kohlrabi


  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon peanut butter
  • A little extra water, if the peanut butter is thick
  • 1 tablespoon soy sauce or tamari

1. Peel the onion and chop it in half. Slice finely.
2. Scrub the carrot and grate it.
3. Wash the pak choi leaves and shred the leaves.
4. Wash the spinach / kale and shred.
5. Break off the cauliflower florets and cut them into bite-sized pieces.
6. Peel the kohlrabi and cut into thin sticks.
7. Mix together the sauce ingredients.
8. Heat the sesame (olive) oil in the wok.
9. Cook the onion, cauliflower and kohlrabi sticks.
10. Cover the wok and cook for 2-3 minutes, until the kohlrabi is softening.
11. Add the pak choi leaves, the spinach / kale and the carrot.
12. Stir regularly. Cover and cook for a further 3 minutes.
13. When the kohlrabi and cauliflower are cooked (these are the slowest), mix in the sauce.
14. Cook for another 2 minutes, until all vegetables are tender.
Serve immediately with noodles or rice. Use whichever winter veggies are in your box this week Serves 4.

Pak Choi With Sesame Oil

  • 14oz/400g pak choi leaves
  • 2 tbsp oil
  • 2 cloves garlic, crushed
  • 3 thin slices of ginger
  • 3 tbsp chicken stock or water
  • 1 tsp sugar
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • Cut the pak choi into thumb-length pieces.
  • Heat a wok or lidded pan over a high heat and add the oil.
  • Stir-fry the garlic and ginger for 30 seconds.
  • Add the pak choi and stir-fry until it begins to wilt, than add the stock or water and sugar, and season with salt or soy sauce.
  • Cover and cook for 2 minutes, or until the leaves are tender but still green or purple.
  • Sprinkle over the sesame oil and serve straightaway. Serves 3-4

Pak choi and Beef Stir-Fry with Hoisin Sauce

  • 10oz/285g pak choi leaves
  • 1 tsp sugar
  • Groundnut oil
  • 1 small onion, chopped
  • 1 red pepper, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1in/2.5cm piece of ginger, grated or shredded
  •  2 tbsp hoisin sauce (widely available from supermarkets)
  • 2 tbsp shaoxing wine (sold at Chinese supermarkets) or dry sherry
  • 7oz/200g beef, thinly sliced (rump, sirloin or fillet all work well)

Heat some groundnut oil in a frying-pan or wok. Over a medium-high heat, stir-fry the onion for a couple of minutes, until softened. Add the beef and stir-fry until it is browned on all sides. Add the remaining ingredients and stir-fry until the pak choi is just cooked.
Serve with rice and soy sauce.

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