Thai Chilli & Ginger Stir-Fried Broccoli & Pak Choi

Name: Thai Chilli & Ginger Stir-Fried Broccoli & Pak Choi
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 medium head broccoli, cut into small florets; 200 g pak choi (bok choy), washed and sliced lengthwise; 1 tbsp vegetable oil or sesame oil; 1 tbsp fresh ginger, finely grated; 1 red chilli, thinly sliced (adjusted to taste); 2 cloves garlic, minced; 1 tbsp soy sauce (low sodium recommended); 1 teaspoon rice vinegar or lime juice; 1 teaspoon sesame seeds (optional, for garnish)

I fell in love with this broccoli & pak side dish after eating it in a friend’s house and had since prepared it several times at home. This vibrant, aromatic, crispy broccoli and tender pak choi tossed with fresh ginger, chilli and garlic makes a fast and healthy burst of Asian-inspired flavour.

Chilli and ginger stir-fried broccoli and pak choi served in a wok

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Thai Chilli & Ginger Stir-Fried Broccoli & Pak Choi

A vibrant, aromatic side dish featuring crisp broccoli and tender pak choi tossed with fresh ginger, chilli, and garlic for a fast, healthy burst of Asian-inspired flavour.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 4 people

Course: Side Dish

Cuisine: Thai

Calories: 85

Ingredients Method Notes

Ingredients

1 medium head broccoli, cut into small florets
200 g pak choi (bok choy), washed and sliced lengthwise
1 tbsp vegetable oil or sesame oil
1 tbsp fresh ginger, finely grated
1 red chilli, thinly sliced (adjusted to taste)
2 cloves garlic, minced
1 tbsp soy sauce (low sodium recommended)
1 teaspoon rice vinegar or lime juice
1 teaspoon sesame seeds (optional, for garnish)

Method

Bring a pot of lightly salted water to a boil and blanch the broccoli florets for 1 minute; drain and set aside.
Heat the oil in a wok or large frying pan over medium-high heat until hot.
Add the ginger, chilli, and garlic and stir-fry for 20–30 seconds until fragrant, taking care not to burn.
Add the broccoli and pak choi to the pan and toss quickly to coat in the aromatics.
Stir in the soy sauce and rice vinegar, cooking for 2–3 minutes until the vegetables are tender-crisp.
Remove from heat, sprinkle with sesame seeds if using, and serve immediately.