If you’ve a few loose outer cabbage leaves, some mushrooms and a fresh pak choy to use up, this quick Chinese-style vegetable stir fry is perfect.
Glossy, savoury and ready in minutes, it’s an easy side dish for grilled chicken, salmon, tofu or noodles, and a simple way to turn everyday veg into something special.
Ingredients
Vegetables
-
1 Head Pak Choi
-
3-4 cabbage leaves, sliced
-
300g mushrooms, cut into chunky pieces
Aromatics
-
2 cloves garlic, minced
-
1 tbsp fresh ginger, minced
For the sauce
-
4 tbsp water
-
2½ tbsp soy sauce
-
1 tsp sugar
-
Freshly cracked black pepper
-
1 tsp sesame oil
-
1 tbsp oyster sauce
For the slurry
-
1 tbsp cornflour
-
1 tbsp cold water
To cook
-
Sesame oil
-
Optional chilli oil to serve
Method
1. Prepare the pak choy
Trim a thin slice off the root at the bottom.
Gently pull away any loose outer leaves. Keep the inner heart intact, this is the tender centre. Slice the heart in half lengthways through the core so it stays together.
Rinse well under cold water to remove any grit and set aside.
2. Prep the vegetables
Roll the cabbage leaves up and slice the cabbage into strips.
Cut the mushrooms into chunky pieces.
Mince the garlic and ginger.
3. Make the sauce
In a bowl, combine the soy sauce, water, sugar, sesame oil, oyster sauce and black pepper. Mix well.
In a separate small bowl, mix the cornflour and cold water until smooth to make a slurry.
4. Steam the pak choy
In a large pan, add ¼ cup water and a pinch of salt. Bring to the boil.
Add the pak choy, cover with a lid and steam for about 30 seconds until just tender but still vibrant.
Remove from the pan, discard the water and set the pak choi aside.
5. Cook the stir fry
Return the pan to the heat,
Add the mushrooms and cook for 4–5 minutes until golden, stirring occasionally.
Push the mushrooms to one side. Add a splash of sesame oil Add the ginger and garlic and sauté until fragrant (about 30 seconds).
Add the cabbage and cook for 2–3 minutes until slightly softened but still with bite.
Push the cabbage and mushrooms to one side.Pour in the sauce on one side of the pan and bring to a gentle simmer. Stir the slurry again, then pour it in while stirring. Allow it to bubble for 30–60 seconds until thickened and glossy. If it's too thick add a little more water.
Return the pak choy to the pan and toss gently to coat.
Remove from the heat and serve.
Finish with a drizzle of chilli oil if you like a little heat 🌶️