Pak Choi with Chilli and Garlic

Serves 2-3 as a side


  • 2 Pak Choi – or six baby pak choi (you want around 400g of it)
  • 50g salted butter
  • 1 tbsp veg oil
  • 1 tsp chilli flakes
  • 2 Cloves garlic finely chopped


In this recipe you are aiming to gently burn both the garlic and the Pak Choi so don’t be afraid of a little blackening. You don’t want a charred mess, though, so keep an eye on them.

Wash the pak choi and slice in half, lengthways. Put a large frying pan on a high heat, add the butter and oil. When butter has melted add in the chilli flakes and garlic.

Once butter is foaming, add the pak choi, flat side down in the pan. Allow the contents of the pan to come up to temperature then turn down to around three quarters of full. After about 4 mins, once you have some good colour – don’t be afraid to peek and see how they are doing – turn the halves over and cook for a couple more minutes.

Don’t overcook, you want the stalks to have a bite to them. Serve immediately.