Garlicky Pak Choi Rice (Shanghai-Style Inspired)
This simple dish brings together fluffy short-grain rice,fresh, crunchy pak choi, and a garlicky aroma for a comforting meal made with just a handful of ingredients.
Ingredients
- 200 g short-grain rice sushi rice works well
- 250 g pak choi bok choy
- 3 garlic cloves
- 1/2 tsp sea salt
- 1 tsp seasoning powder or MSG
- Vegetable oil for cooking
- A small handful of spring onion, thinly sliced optional, for garnish
Instructions
- Cook the rice : Rinse the rice until the water runs mostly clear. Soak for 30–60 minutes if you have time. Cook in a rice cooker with slightly less water than usual (normally I use a 1:1 ratio of short-grain rice to water), since the vegetables will add moisture later.
- Prep the vegetables : Slice the garlic, keep a few slices aside for chips, finely chop the rest. Chop pak choi, keeping stems and leaves separate.
- Make garlic chips : Heat 1–2 tbsp oil in a pan over medium-low heat. Add the garlic slices and fry gently until pale golden. Remove quickly to a paper towel (they will darken as they cool).
- Stir-fry the pak choi : In the same pan, add a little more oil if needed. Sauté the chopped garlic until fragrant. Add pak choi stems first, stir-fry for 1–2 minutes, then add the leaves. Cook until just wilted. Season with salt and seasoning powder/MSG to taste.
- Combine and serve : When the rice is done, mix in the stir-fried pak choi. Top with crispy garlic chips and spring onion before serving.
Video
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