Pak Choi is one of our favourite vegetables at home. It’s so versatile, we often add it to noodle soups, stir-fry it with noodles or simply cook it on its own as a side dish. And when we do that, Pak Choi in Oyster Sauce is always the family’s top pick.
In this post, I’m going to share with you how I make this dish in just about ten minutes. It’s quick, fresh and full of flavour, just like what you’d get in a restaurant. Perfect for when you’re craving something light and juicy with your meal, especially during warmer days.
Key ingredient – Pak choi
I’m really pleased that Pak Choi is now widely available in most UK supermarkets and East Asian shops. You’ll usually spot two types: the green-stemmed ones and the white-stemmed ones. The green version tends to have a slightly mustardy taste, while the white one is milder. We love both, but today, I happen to have the white pak choi in the fridge – so that’s what I used.
This dish works beautifully as a quick Asian greens recipe and is also a brilliant way to get more vegetables onto your plate without overthinking it.
What goes into the sauce
The sauce is super simple and only uses a few things I always have in the kitchen: soy sauce (I prefer dark soy sauce for that striking colour), oyster sauce, a pinch of sugar, water and some cornstarch to help thicken it.
I also prepare a generous amount of minced garlic, that’s a must for me and chop a couple of small red chillies for some colour and a gentle kick. For the oil, I use half sesame oil and half olive oil, it gives the dish the right balance of fragrance and richness.
How to make Pak Choi in Oyster Sauce
Prepare the pak choi
Start by washing the pak choi thoroughly under cold running water, especially between the leaves. Then slice each one in half lengthways.
Bring a big pan of water to a boil. Once it’s bubbling away, quickly blanch the Pak Choi in it for one minute. That’s enough to get it just right – cooked but still bright and crisp. Don’t go over that timing or they’ll go limp. Once done, take them out straight away, let them drain in a colander then gently shake off any excess water. Arrange the pak choi neatly on a serving plate while you get the sauce ready.
Make the oyster sauce
Next, empty the pan, return it to the hob and dry it off. Add in the sesame oil and olive oil, and once it’s hot, toss in the minced garlic. Let it fry until golden and fragrant but don’t walk away as garlic browns quickly! As soon as it’s ready, scoop the garlic out and set aside.
In the same pan, pour in your pre-mixed sauce and stir gently over medium heat. It’ll start to bubble and thicken within a minute. Add the chopped red chillies, give it one last stir, then turn off the heat.
Pour the hot sauce over the pak choi on a plate and finish off with the crispy garlic on top. And that’s it – your Pak Choi in Oyster Sauce is ready.
So simple, so good
This Pak Choi in Oyster Sauce is such an easy vegetable side dish but it’s one we keep coming back to. It’s fresh, flavourful and takes no time at all – perfect for those evenings when you just want something quick and green on the table.
Serve it with rice, noodles or alongside your main dish – it’s that kind of dish that quietly steals the show. Once you’ve tried it, you might find yourself making it again and again.
Have you checked my other vegetable dishes?
If you enjoyed this quick and easy Pak Choi in Oyster Sauce, you might love some of my other salad and vegetable recipes too. Head over to the vegetable section on my blog for more ideas to keep your meals fresh, simple and full of flavour.
Pak Choi in Oyster Sauce (Cải Thìa Sốt Dầu Hào)
Description
This Pak Choi in Oyster Sauce (Cải Thìa Sốt Dầu Hào) is a simple yet delicious Asian-style vegetable dish. Blanched pak choi is topped with a savoury oyster sauce infused with garlic, soy, and a hint of chilli. It’s fresh, light, and perfect as a quick side to any meal.
Ingredients
Instructions
-
Prep the pak choi
- Wash the pak choi thoroughly under running water, making sure to clean between the leaves.
- Slice each one in half lengthways.
- Bring a large pan of water to a boil. Blanch the pak choi for 1 minute then remove and let them drain in a colander.
- Arrange them neatly on a serving plate.
-
Make the garlic oil
- In the same pan (now emptied and dried), heat the sesame oil and olive oil over medium-high heat.
- Add the minced garlic and fry until golden and fragrant.
- Scoop the garlic out immediately and set aside.
-
Prepare the sauce
- In a small bowl, mix soy sauce, oyster sauce, sugar, water and cornstarch until smooth.
- Pour the sauce into the pan (with the left-over oil) and stir continuously over medium heat until it thickens and bubbles.
- Add the chopped chillies and remove from heat.
-
Assemble
- Pour the hot sauce over the arranged pak choi.
- Sprinkle with the crispy garlic and serve immediately.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 78.99kcal
- % Daily Value *
- Total Fat 5.73g9%
- Saturated Fat 0.79g4%
- Sodium 439.06mg19%
- Potassium 325.35mg10%
- Total Carbohydrate 6g2%
- Dietary Fiber 1.31g6%
- Sugars 2.14g
- Protein 2.3g5%
- Vitamin A 229.48 mcg
- Vitamin C 65.38 mg
- Calcium 115.71 mg
- Iron 1.06 mg
- Vitamin E 0.61 mg
- Vitamin K 49.43 mcg
- Thiamin 0.05 mg
- Riboflavin 0.09 mg
- Niacin 0.86 mg
- Vitamin B6 0.3 mg
- Folate 70.72 mcg
- Vitamin B12 0.02 mcg
- Phosphorus 54.36 mg
- Magnesium 25.52 mg
- Zinc 0.29 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Adjust the garlic and chilli to suit your taste.
- This dish pairs beautifully with rice, grilled meat or a noodle main.
