Excellent recipes with Chinese cabbage or pak choi! Try these delicious dishes with a touch of Asia

Tender and crispy Chinese pak choi cabbage. You can find recipes for this delicacy here!

Don’t be afraid to experiment and add this ingredient to your gourmet repertoire!

Thanks to us, the whole family will love it! Both small and large diners.

Will you try it?

Pak choi salad with blood orange

If you haven’t tried fresh pak choi before, then this salad will surprise you with how delicious it really is. It’s just wonderfully crunchy and fresh.

What will we need

For the salad

• 320 grams of pak choi
• 120 grams of carrots
• 280 grams of blood oranges
• 140 grams of orange
• 2 green onions
• 1 tablespoon of toasted sesame seeds
• Sea salt
• black pepper

For dressing

• 3 tablespoons of neutral oil
• 3 tablespoons of Asian sesame oil
• 3 tablespoons of rice vinegar
• 1 tablespoon of soy sauce
• 1 tablespoon sesame seeds (toasted)
• 1 teaspoon of black sesame seeds
• 1 teaspoon of honey

For decoration

• 2 tablespoons peanuts or cashews (roasted)

Method

• Then rinse and trim the choi, then slice.
• Rinse, peel and chop the carrots using a vegetable peeler.
• Peel all the oranges and then cut them into medium cubes.
• If you are using green onions, trim them and then thinly slice them.
• Add all dressing ingredients to a glass jar and shake until emulsified.
• Pour the dressing over the salad, add the sesame seeds, season and toss until combined.
• Taste and adjust the seasoning to your taste.
• Place in a salad bowl, sprinkle nuts on top.

Teriyaki salmon with pak choi salad

A combination of sweet chili, honey, sesame oil, mirin, and soy creates an impressive sauce for this salmon with pak choi and teriyaki recipe.

What will we need

• 2 skinless salmon fillets
• 1 tablespoon of sweet chili sauce
• 1 spoon of honey
• 1 teaspoon of sesame oil
• 1 tablespoon mirin or dry sherry
• 2 spoons of soy sauce
• 2 teaspoons of finely grated ginger
• brown rice or noodles (to serve, optional)
• 2 large pak choi (about 250 g)
• 2 teaspoons of vegetable oil
• 2 teaspoons of sesame oil
• 3 cloves of garlic (grated)
• 75 ml of fish or vegetable stock
• 2 teaspoons toasted sesame seeds for sprinkling

Method

• Preheat the oven to 180 degrees and place the skinless salmon fillets in a shallow baking dish.
• Mix the sweet chilli sauce, honey, sesame oil, mirin or dry sherry, soy sauce and finely grated ginger in a small bowl and pour over the salmon so that the fillets are completely covered.
• Bake for 10 min.
• Meanwhile, cut and separate the leaves from the pak choi.
• Heat the vegetable oil and sesame oil in a wok, add the grated garlic cloves and fry briefly to soften.
• Then add the choi and fry until the leaves begin to wilt. Pour in the vegetable broth, cover the pan and let it cook for 5 minutes.
• Then serve the choi in shallow bowls, top with the salmon and pour in the juices.
• Sprinkle with toasted sesame seeds and serve with brown rice or noodles, if desired.

Vegetarian ramen with pak choi

Serve this delicious soup in just 15 minutes. Think of it as a healthy fast food – it’s low-fat, low-calorie and cheap too.

What will we need

• 80g pack of instant ramen noodles
• 2 spring onions (finely chopped)
• ½ head pak choi
• 1 egg
• 1 teaspoon of sesame seeds
• chilli sauce (for serving)

Method

• Cook the noodles with spices and sauce. Add the spring onions and then the choi for the last minute.
• Meanwhile, hard-boil and peel the eggs.
• Toast the sesame seeds in a pan.
• Tip the noodles and cabbage into a deep bowl, crack the boiled egg and place on top.
• Sprinkle with sesame seeds, then drizzle with the sauce or sesame oil that came with the noodles and optional chili sauce.

Beef with black bean sauce and pak choi

Try this Asian-inspired beef dish and see why it’s so versatile, easy to prepare and delicious.

What will we need

• 2 teaspoons Chinese five-scented spice
• 300 g of sirloin steak
• 3 heads of pak choi
• 1 teaspoon of sesame oil

For the sauce

• 100 g bag of black bean sauce
• 2 cloves of garlic (finely chopped)
• 1 small piece of fresh root ginger (finely chopped)
• 2 tablespoons of rice wine vinegar

Method

• Combine the sauce ingredients in a small saucepan, then simmer gently until warm.
• Heat the pan until very hot.
• Rub the Chinese seasoning all over the steak, then season with a little salt and pepper.
• Cook the steak for 2-3 minutes on each side until cooked to your liking, then leave to rest.
• Meanwhile, gently cook the choi for 4-5 minutes until wilted but still crunchy.
• Mix the vegetables in a few spoons of sauce and sesame oil.
• Cut the steak into thick slices.
• Serve on a plate with a small bowl of sauce on the side, seasoned pak choi and some steamed rice.

Thai chicken broth with Chinese cabbage

Make a delicious chicken soup with delicious pak choi cabbage.

What will we need

• 140 g soba or whole grain noodles
• 100 g bean sprouts
• 2 pak choi (leaves separated)
• 1 red chili pepper (seeded and sliced)
• 1 tablespoon of soy sauce
• 2 spoons of honey
• juice of 1 lime (plus marigolds for serving)
• 4 spring onions (sliced)
• ½ small bunch of mint

For the broth

• 1 chicken carcass and wings
• a piece of ginger (crushed and sliced)
• 1 clove garlic (crushed)
• 2 spring onions (sliced)
• 5 peppercorns

Method

• To make the stock, place the chicken carcass and wings in a large saucepan.
• Cover them with cold water, add the rest of the ingredients and cook for 1 hour.
• Strain the chicken stock into a clean pot.
• Return the broth to the stove and bring back to the boil.
• Add the noodles and cook for 3 minutes until tender, then stir in the bean sprouts, pak choi, red chilli, soy sauce, honey and lime juice and add the squeezed lime halves to the pot.
• Cook for another 2 minutes.
• Pour the soup into bowls, garnish with spring onions and mint leaves and serve with lime wedges.

Udon noodles with Chinese cabbage

This pak choi recipe is healthy, takes just 25 minutes to make, and is low in fat and calories.

What will we need

• 1½ tablespoons of sesame oil
• 1 red onion (thinly sliced)
• 100g of peas
• 70 g baby corn (chopped)
• 2 baby pak choi (chopped)
• 3 spring onions (sliced)
• 1 large clove of garlic
• ½ tsp curry or use 1 tsp garam masala
• 4 teaspoons of soy sauce
• 300 g udon noodles (pre-cooked)
• 1 tablespoon of pickled ginger

Method

• Heat the oil on a high heat in a non-stick pan or wok.
• Add the onion and fry for 5 minutes.
• Stir in the peas, corn, pak choi and spring onion and cook for a further 5 minutes.
• Add the garlic, curry and soy sauce and cook for another minute.
• Add the udon noodles along with the ginger and stir in 2-3 tablespoons of hot water until the noodles are heated through.
• Divide into bowls and serve.

So what is choi and how to use it?

Pak choi is a vegetable that has been cultivated in China for thousands of years.

In addition to its wide use in Chinese cuisine, this vegetable is also very popular in other parts of Asia.

This vegetable is also sometimes called “Chinese cabbage”, a reference to the fact that it is classified in the genus Brassica, to which cabbage belongs. Brassicas are also members of the mustard family, and as a result they have a distinctly hot, somewhat spicy flavor.

Classic pak choi has white, crunchy stems and dark green leaves, both of which are edible. In China, the smaller the vegetable, the more favorably it is viewed, as smaller plants tend to be more fragile. Large pak choi tend to be woody and tasteless.

Tender young pak choi only need to be cooked very briefly and the leaves are cooked for even less time than the stems. Most cooks separate the leaves and stems and toss the leaves into the pot at the last minute to wilt just slightly before serving. The stems can be cooked slightly longer than the leaves, although many people prefer a short cooking time to keep the stems crisp and tender.

Many cooks like to use this vegetable in stir-fries, and it can also be used in soups, curries, spring rolls, and a variety of other dishes.

Its taste is very mild, with a touch of pungent tail, and this vegetable is also very healthy. It is high in calcium, like other brassicas, and also has high levels of vitamins A and C.