10-Minute Garlic Pak Choi
Crisp, vibrant pak choi stir-fried in a flash with plenty of garlic. The leaves turn silky while the white stalks stay juicy with a slight crunch. A lightning-fast side dish that brings clean, savory flavor to any meal.
For 4 servings
- prep · ~3 min
Prep the pak choi.
Wash the pak choi thoroughly to remove any grit. Trim the very base, then halve or quarter lengthwise depending on size. Pat completely dry so it sears rather than steams.
TIPDamp greens turn limp. Dry them well — the wok must be hot for that crisp-tender bite. - saute · ~1 min
Infuse the oil with garlic.
1.Heat the oil in a wok over medium-high heat until shimmering.2.Add sliced garlic and sizzle for 20–30 seconds until fragrant and just pale golden. Do not let it brown.TIPPull the garlic the moment it turns blonde — burnt garlic tastes harsh and ruins the delicate greens. - other · ~3 min
Stir-fry the pak choi.
1.Add the pak choi to the wok all at once. Toss or stir briskly for 1 minute to coat in garlicky oil.2.Drizzle soy sauce over the greens and continue stir-frying for another 1–2 minutes. The white stalks should be tender-crisp and the leaves wilted.3.Season with salt and a pinch of white pepper. Drizzle with toasted sesame oil and give one final toss. - serve
Plate and serve immediately.
Transfer to a warm plate. Serve right away while the greens are still glossy and hot, spooning any garlicky juices from the wok over the top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Wash and thoroughly dry the pak choi to prevent steaming and ensure a crisp texture.
- 2Slice garlic cloves thinly for even browning and maximum flavor infusion.
- 3Heat the wok until it shimmers before adding oil to get the right sear.
- 4Remove garlic the moment it turns pale gold to avoid a bitter taste.
- 5Add soy sauce near the end to keep the pak choi vibrant and not overcooked.
- 6Serve immediately after cooking for the best texture and glossy finish.
Adapt it for your goals.
Vegan
No animal-based ingredients are used; this dish is already fully vegan. Serve alongside tofu or tempeh for a complete plant-based meal.
spicySpicy
Add 1/2 teaspoon of red chili flakes or a sliced bird's eye chili with the garlic for a gentle heat that complements the garlic and soy.
ginger infusedGinger-infused
Add 1 teaspoon of finely grated ginger along with the garlic for a warming, aromatic twist that pairs beautifully with the greens.
low oilLow-oil
Reduce oil to 1 tablespoon and use a non-stick pan; blanch the pak choi for 30 seconds before stir-frying to cut fat while retaining crispness.
extra proteinExtra-protein
Toss in 100g of sliced shiitake mushrooms or edamame during the last minute of stir-frying for added protein and umami.
Why this is on our healthy list.
Rich in Vitamins A and C
Pak choi is packed with vitamin A for eye health and vitamin C to support immune function, both preserved by quick stir-frying.
Low in Calories
This light vegetable side dish is naturally low in calories, making it an excellent choice for weight-conscious meals.
Good Source of Calcium
Pak choi provides plant-based calcium, which supports bone health, especially in a dairy-free diet.
Contains Antioxidants
Garlic and sesame oil contribute antioxidants like allicin and sesamol, which help combat oxidative stress.
Frequently asked questions
Not recommended; cabbage has a different texture and requires longer cooking. Use baby bok choy or Chinese broccoli (gai lan) for similar results.
