Pak Choi in spicy marinade

Roasted pak choi in spicy marinade goes well with a variety of dishes as a valuable side dish: from Asian noodle dishes to grilled meat or fish. This dish is not only quick and easy to prepare, but also full of flavour and nutrients. The pak choi is tossed in a spicy marinade of soy sauce, ginger and chilli.

Pak choi is an Asian cabbage variety and is also known as bok choy or Chinese mustard cabbage. It belongs to the cruciferous family and is rich in nutrients such as vitamins A, C and K, as well as minerals such as calcium, iron and potassium. Pak choi has a mild, sweet and slightly earthy flavour and is often used in Asian cuisine. It can be eaten raw or cooked and is versatile in preparation, such as a salad, steamed or fried. Pak choi can now be bought at farmers’ markets, many supermarkets and Asian grocery shops.

Preparation time: 10 minutes
Cooking time: 5 minutes




1 pak choi

1 tbsp vegetable oil

4 tbsp. soy sauce

2 tbsp water

2 tbsp rice vinegar

2 tbsp sweet and sour chilli sauce

1 tbsp sesame oil, roasted

1 clove garlic, pressed

1 tsp ginger

1 pinch chilli flakes




  1. Stir together the ingredients for the sauce in a small bowl and set aside.
  2. Cut the pak choi lengthwise and clean under running water to remove any dirt.
  3. Heat the vegetable oil in a frying pan and place the pak choi cut-side down in the pan and roast for 2 minutes. Then turn over and roast again for two minutes.
  4. Remove the pak choi from the pan and set aside.
  5. Add the sauce to the pan and reduce for half a minute. Reduce the heat and return the pak choi to the pan, toss in the marinade and roll.
  6. Sprinkle the pak choi with sesame seeds and serve.