Grilled Pak Choi is a quick and flavorful side dish that combines smoky charred greens with a savory soy, garlic, and chili glaze. This easy recipe transforms simple pak choi into a delicious accompaniment for rice dishes, noodles, tofu, seafood, or grilled chicken. With crisp stems, tender leaves, and bold Asian-inspired flavors, this dish is perfect for busy weeknights or elegant dinners alike.
Why You’ll Love This Recipe
Ready in just 15 minutes from start to finish
Uses simple pantry-friendly ingredients
Packed with savory, smoky, and slightly spicy flavors
Works beautifully as a side dish or light main meal
Naturally vegetarian and easy to make vegan
Delicious with grilled meats, rice, noodles, or tofu
Crispy stems and tender leaves create the perfect texture contrast
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 medium pak choi, halved lengthwise
1 teaspoon toasted sesame oil
1 garlic clove, finely minced
1/4 teaspoon chili flakes
3 teaspoons soy sauce
1/2 teaspoon caster sugar
1 teaspoon neutral cooking oil for the pan
1 teaspoon sesame seeds for garnish
Optional: fresh lime juice for serving
Directions
Wash the pak choi thoroughly and pat dry with paper towels. Slice each one in half lengthwise, keeping the root intact so the leaves stay together while cooking.
In a small bowl, combine the toasted sesame oil, minced garlic, chili flakes, soy sauce, and caster sugar. Stir until the sugar dissolves completely.
Heat a grill pan or skillet over medium-high heat. Brush the pan lightly with the neutral cooking oil to prevent sticking.
Brush the cut side of the pak choi generously with the prepared glaze mixture.
Place the pak choi cut side down onto the hot pan. Cook for about 4 to 5 minutes until lightly charred and caramelized.
Brush the tops with the remaining glaze, then carefully flip the pak choi over.
Continue cooking for another 3 to 4 minutes until the leaves are tender while the stems remain slightly crisp.
Transfer to a serving plate and sprinkle with sesame seeds. Add a squeeze of fresh lime juice if desired. Serve immediately while warm.
Servings and timing
Servings: 2 portions
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Variations
Add ginger: Fresh grated ginger adds warmth and extra depth to the glaze.
Make it sweeter: Drizzle a little honey or maple syrup into the sauce for a sweeter finish.
Add citrus: Lemon or lime juice brightens the smoky flavor beautifully.
Use baby bok choy: Smaller baby pak choi cooks faster and makes a beautiful presentation.
Spice it up: Add extra chili flakes or a spoonful of chili paste for more heat.
Add crunch: Top with crushed peanuts or toasted cashews before serving.
Try different sauces: Oyster-style vegetarian sauce or teriyaki sauce can create a richer flavor profile.
Storage/Reheating
Store leftover grilled pak choi in an airtight container in the refrigerator for up to 2 days. Because the leaves soften over time, this dish is best enjoyed fresh, but leftovers still taste great.
To reheat, place the pak choi in a skillet over medium heat for 2 to 3 minutes until warmed through. You can also microwave it for about 30 to 45 seconds, though the texture may become softer.
Avoid freezing, as the leaves can become watery and lose their texture once thawed.
FAQs
What is pak choi?
Pak choi, also called bok choy, is a leafy green vegetable from the cabbage family commonly used in Asian cooking.
Can I use baby bok choy instead?
Yes, baby bok choy works perfectly and cooks slightly faster than larger varieties.
Do I need a grill pan?
No. A regular skillet, frying pan, or outdoor grill will also work well.
Is grilled pak choi healthy?
Yes, pak choi is low in calories and rich in vitamins A, C, and fiber.
Can I make this recipe vegan?
Yes, the recipe is naturally vegan as written.
Why is my pak choi still hard at the base?
Larger pak choi may need an extra minute or two of cooking time to soften the thick stems.
Can I prepare the glaze ahead of time?
Yes, the glaze can be mixed and stored in the refrigerator for up to 3 days.
What can I serve with grilled pak choi?
It pairs well with rice, noodles, tofu, grilled chicken, seafood, or stir-fried dishes.
Can I make it less spicy?
Absolutely. Simply reduce or omit the chili flakes.
Should pak choi be crispy or soft?
The leaves should be tender while the stems remain slightly crisp for the best texture.
Conclusion
Grilled Pak Choi is a simple yet impressive dish that delivers bold flavor with minimal effort. The smoky charred edges, savory garlic-soy glaze, and crisp-tender texture make it a standout side dish for countless meals. Whether you are serving it alongside noodles, rice, tofu, or grilled proteins, this quick recipe is guaranteed to add freshness and flavor to your table.
Grilled Pak Choi is a quick Asian-inspired side dish featuring charred pak choi brushed with a savory soy, garlic, sesame, and chili glaze for a smoky, tender, and flavorful vegetable dish.
Ingredients
2 medium pak choi, halved lengthwise
1 teaspoon toasted sesame oil
1 garlic clove, finely minced
1/4 teaspoon chili flakes
3 teaspoons soy sauce
1/2 teaspoon caster sugar
1 teaspoon neutral cooking oil
1 teaspoon sesame seeds
Optional: fresh lime juice for serving
Instructions
Wash and dry pak choi, then cut in half lengthwise.
Mix sesame oil, garlic, chili flakes, soy sauce, and sugar to form the glaze.
Heat a grill pan or skillet with neutral oil over medium-high heat.
Brush pak choi with glaze and place cut-side down on the pan.
Cook for 4–5 minutes until charred.
Flip and brush with remaining glaze.
Cook another 3–4 minutes until tender but slightly crisp at the stem.
Sprinkle with sesame seeds and serve with optional lime juice.
Notes
Baby bok choy can be used for quicker cooking.
Do not overcook to preserve texture contrast.
Add ginger for extra depth of flavor.
Adjust chili flakes to control heat level.
Best served immediately while warm and crisp-tender.
