Pak Choi recipes

Halved pak choi heads go straight onto a screaming-hot griddle until the cut faces blister and the outer leaves char at the edges — that caramelisation is everything here. A nutty white miso and sesame dressing brings deep savoury warmth, and a scatter of toasted sesame seeds finishes the job. This is the side dish that makes people forget there is anything else on the table.

A creamy, gently spiced red lentil dal enriched with coconut milk and loaded with wilted pak choi stirred through right at the end so it stays bright and a little bit toothsome. The crispy fried shallots on top are not optional — they give the whole thing crunch and a savoury depth that makes this feel like far more than a midweek supper. One pot, ready in under 30 minutes, and completely vegan.

Salmon fillets and halved pak choi heads roast together on one tray in a zingy lime, fish sauce and chilli dressing that does double duty as a marinade and a dressing for serving. The pak choi softens at the base while the leaf tips catch and crisp slightly at the edges, and the whole tray smells extraordinary. One pan, barely any washing up, and ready in well under forty minutes.

A proper, high-heat wok stir-fry where pak choi and thinly sliced beef sirloin cook together in minutes, coated in a glossy, savoury oyster sauce with plenty of garlic. The pak choi gives sweetness and texture against the umami-rich beef — both are essential, neither is an afterthought. This is exactly the kind of weeknight dinner that proves fast cooking and great flavour are not mutually exclusive.