A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, English and world cuisine.

Pak Choi Stir-Fry Recipe

In this recipe, Pak Choi is stir-fried with ginger, garlic, chilli 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!

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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.

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 won't think so.

Pak Choi Recipe

Yield: 2
Author: Jan Bennett
Pak Choi Stir-fry

Pak Choi Stir-fry

Don't be alarmed at the amount of Pak Choi when you see it all sliced up. You will think I've gone quite mad, but once it's wilted and cooked you won't think so.
Prep time: 5 MinCook time: 3 MinTotal time: 8 Min


  • 3 Pak choi - or 4 baby pak choi
  • 1 inch of fresh ginger root
  • 4 x garlic cloves
  • 1 x red chilli pepper - medium heat
  • 1 tablespoon of vegetable oil
  • 80ml oyster sauce
  • 1 tablespoon of soy sauce
  • 2 x spring onions


  1. Get your pan of salted water to boil for the rice that you will serve with this. That's the only thing that will take any time.
  2. Meanwhile, you can prepare the ingredients.
  3. Cut the very end (stalk part) off of each Pak choi. Wash and pat dry. 
  4. 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.
  5. Peel the garlic and slice thinly.
  6. Peel the ginger and then slice into really thin matchsticks and make each one about half an inch long.
  7. Wash and thinly slice (on the diagonal) the chilli pepper - leaving the seeds in. 
  8. Wash and slice on the diagonal the spring onion and put them to one side.
  9. When your rice is done, drain and plate up as the actual stir fry won't take long at all.
  10. Heat up your wok and add about 1 tablespoon of vegetable oil.
  11. Add the ginger, garlic and chilli and stir for a minute, Add the Pak choi and keep stirring. Pour in the soy sauce and oyster sauce.
  12. Make sure everything is nicely coated adding more oyster and soy sauce if you wish.
  13. Serve immediately, pouring over all that lovely sauce and top with the spring onions.
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  1. Fat free is good by me - considering my expanding waistline

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

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

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

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

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

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


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