Pak Choi Salad
2 servings
15 minutes
Pak choi salad is the embodiment of freshness and sophistication in Chinese cuisine. Its base consists of crunchy pak choi leaves with a delicate taste and slight bitterness. Combined with golden-fried tofu, fragrant oyster mushrooms, and spicy garlic, the dish acquires a layered flavor—from the sweet notes of oyster sauce to the heat of chili. This salad is not just a gastronomic delight but also an example of the harmony of textures and aromas characteristic of Asian cuisine. It is perfect as a light dish for lunch or dinner, complementing the menu with healthy greens and plant protein.
1
Separate pak choi into individual leaves, rinse with water, and blanch for one minute: it's easiest to boil a small amount of water and dip the greens in it. Then transfer to a bowl of ice water for a few seconds, and then drain in a colander to dry.
- Pak choi (bok choy): 400 g
2
Cut the tofu into large pieces, coat in flour, and fry in half of the vegetable oil for one minute on each side.
- Firm tofu: 100 g
- Wheat flour: 50 g
- Vegetable oil: 50 ml
3
Pour the remaining oil into the same pan, add minced garlic and chili, and sauté for a minute until fragrant. At this point, add the oyster mushrooms, keep them in the pan for another minute, pour in half of the oyster sauce and let it evaporate a bit.
- Vegetable oil: 50 ml
- Garlic: 2 cloves
- Chili pepper: 0.5 piece
- Oyster mushrooms: 200 g
- Oyster sauce: 70 ml
4
Place the salad in a deep plate, add tofu on top, and arrange the oyster mushrooms beside it. Dress the salad with the remaining sauce.
- Oyster sauce: 70 ml
