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Pak choi (bok choy) halves charred until smoky and tender, then drizzled with a punchy dressing of black vinegar, fresh ginger, soy sauce and Chinese five-spice. It's a quick, colourful vegetable side that's naturally low in calories and fat, and it goes perfectly with the steamed fish or stir-fries.
1.
Rinse the pak choi halves well, getting between the leaves to remove any grit, then pat dry. Brush the cut sides with the oil.
2.
Heat the griddle pan over a high heat. Cook the pak choi cut-side down until charred (3–4 minutes), then turn and cook until the stems are just tender (2–3 minutes).
3.
Meanwhile, mix the vinegar, ginger, soy sauce, five-spice and 1 tbsp water.
4.
Arrange the pak choi on a plate, spoon over the dressing and serve.
5.
Air fryer option: Cook the oiled halves at 200c (6–8 minutes), turning halfway.
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Storage information
Best eaten fresh. Leftovers can be refrigerated for up to 1 day and eaten cold or reheated briefly. Not suitable for freezing.
Tip
Serve with: The Cantonese Steamed Fish, Chinese-Style Poached Chicken or any stir-fry.
Cost-saving tips
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