Garlic Ginger Pak Choi Stir-Fry with Chicken
Duration: 30 minutesA delightful, warming stir-fry made easy.
Utensils
- Wok or large pan
Ingredients
- 2 boneless, skinless chicken breasts, thinly sliced
- 4 baby Pak Choi, leaves separated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Cooked rice for serving
Instructions
- In a bowl, mix soy sauce, oyster sauce, and sesame oil. Marinate the sliced chicken in this mixture for 15-20 minutes.
- Heat vegetable oil in a wok or large pan over high heat and add minced garlic and grated ginger, stir-fry for 30 seconds.
- Add the marinated chicken and stir-fry until cooked through.
- Add baby Pak Choi leaves and stir-fry until wilted but still crisp.
- Serve the stir-fry over cooked rice.
Sesame Soy Pak Choi Noodles
Duration: 25 minutesUmami-rich, toothsome noodles with delicious chopped Pak Choi.
Utensils
- Large pan
Ingredients
- 8 oz noodles (such as udon or rice noodles)
- 4 baby Pak Choi, chopped
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon toasted sesame seeds
- Green onions, sliced, for garnish
Instructions
- Cook noodles according to package instructions. Drain and set aside.
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and maple syrup.
- Heat a large pan over medium heat. Add the chopped Pak Choi and sauté until wilted.
- Add cooked noodles and the soy sauce mixture to the pan. Toss to coat evenly.
- Sprinkle with toasted sesame seeds and garnish with sliced green onions before serving.
Coconut Curry Pak Choi and Tofu
Duration: 40 minutesCoconut-y deliciousness all packed into a super tasty curry.
Utensils
- Large pot
Ingredients
- 1 block firm tofu, pressed and cubed
- 4 baby Pak Choi, chopped
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon vegetable oil
- Cooked jasmine rice for serving
Instructions
- In a large pot, heat vegetable oil over medium heat. Add cubed tofu and cook until golden brown.
- Add red curry paste to the pot and stir to coat the tofu.
- Pour in coconut milk, soy sauce, and maple syrup. Stir until well combined.
- Add chopped Pak Choi and simmer until the Pak Choi is tender.
- Serve the coconut curry Pak Choi and tofu over cooked jasmine rice.