Pak Choi Stir-Fry Recipe - Virtually Fat Free

Pak Choi stir fried with ginger, garlic, chili and oyster sauce.
Two or three minutes and it's on the table! The rice as the accompaniment is the only thing that takes any time at all.

The best news is, this dish is virtually fat free!  Pak choi or Bok choy are easily available in most large UK supermarkets, for example, Tesco, Asda and Sainsbury's. I could only get red Pak choi but I don't imagine it tastes any different.

Pak Choi Stir Fry

My photos aren't too amazing but you get the idea. You will need a wok for this. You can use as little or as much of each ingredient, it will depend on your taste. So the amounts I've listed are very 'ish' amounts.
Don't be alarmed at the amount of Pak Choi when you see it all sliced up.
You will be thinking I've gone quite mad, but once it's wilted and cooked you wont think so.


To serve two you will need:
3 Pak choi - or 4 baby pak choi
1 inch of fresh ginger root
4 x garlic cloves
1 x red chili pepper - medium heat
1 tablespoon of vegetable oil
80ml oyster sauce
1 tablespoon of soy sauce
2 x spring onions
Plus boiled rice to serve.

How to do it:
Get your pan of salted water on to boil for the rice that you will serve with this. That's the only thing that will take any time. Meanwhile you can prepare the ingredients.

Cut the very end (stalk part) off of each Pak choi. Wash and pat dry. Now slice each one into four lengthwise, cutting through the stalk. Try to keep the size of the stalk part even so they all cook at the same rate.

Peel the garlic and slice thinly.
Peel the ginger and then slice into really thin matchsticks and make each one about half and inch long.

Wash and thinly slice (on the diagonal) the chili pepper - leaving the seeds in.  Wash and slice on the diagonal the spring onion and put them to one side. When your rice is done, drain and plate up as the actual stir fry wont take long at all.

Heat up your wok and add about 1 tablespoon of vegetable oil.

Add the ginger, garlic and chili and stir for a minute, Add the Pak choi and keep stirring. Pour in the soy sauce and oyster sauce. Make sure everything is nicely coated adding more oyster and soy sauce if you wish.

Serve immediately, pouring over all that lovely sauce and top with the spring onions.

9 comments

  1. Fat free is good by me - considering my expanding waistline

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  2. Jan, are you sure you're not Chinese? LOL

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  3. Lot better than the takeaway! Great job Jan!

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  4. ...and healthy too. Always a bonus:D

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  5. I often do this around 1am - fast food can be good food!

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  6. I am trying to eat healthier - this meal loooks perfect for me.

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  7. I love the "asian veggies" stir-fry. Easy and quick to make and always ssssoooooo delicious!

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  8. Love this one Jan, especially as I am not a big meat eater. Speak soon!

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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