Pak Choi in Garlic Oyster Sauce

Quick, easy, and packed with flavour.

Pak Choi — or Bok Choy — is one of the best-known and most-loved vegetables in Chinese cooking. It’s crisp, juicy, and so satisfying to eat. When you pair it with a simple garlic and oyster sauce, it turns into something truly delicious — quick to cook and full of that classic restaurant flavour.



This dish is a real crowd pleaser and one of my go-to sides when I want something light but full of taste. It’s also completely vegetarian (and even vegan if you use mushroom-based oyster sauce). You can enjoy it on its own or add beef, chicken, pork, or prawns for something more filling.

Ingredients

Serves: 2-3

• 1–2 pak choi (depending on appetite)
• 6 cloves garlic (finely chopped)
• 3 tbsp oyster sauce (or vegan oyster sauce for a plant-based version)
• 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water
• ½ tsp sugar
• 200 ml water
• A little cooking oil
  

Method

Step 1: Prepare the pak choi

I start by trimming the ends off the pak choi and separating the leaves. Give them a good rinse to remove any grit or dirt between the stems. Leave them to drain while you make the sauce.

Step 2: Make the garlic oyster sauce

In a small bowl, I mix together the oyster sauce, sugar, and water. In a wok, I heat a little oil and fry the chopped garlic over medium heat until it turns golden and fragrant — but not burnt!

Then I pour in the oyster sauce mixture and bring it to a gentle simmer for about a minute.

Finally, I stir in the cornflour slurry to thicken the sauce slightly until it’s glossy and coats the back of a spoon.

Step 3: Cook the pak choi

In a separate pan or wok, I add a small amount of boiling water or steam the pak choi briefly for about 1–2 minutes until just tender but still bright green. Drain well.

Step 4: Combine and serve

I pour the hot garlic oyster sauce over the cooked pak choi and serve immediately. The sauce should cling beautifully to the stems and leaves, giving you that rich, garlicky flavour in every bite.



It’s simple, elegant, and one of those dishes that always disappears fast!

Chef’s Tip

If you like your pak choi with a bit more bite, cook it slightly less — it keeps that lovely crunch. For extra umami, add a splash of light soy sauce or a few drops of sesame oil right at the end.

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