Garlic Pak Choi & Sweetcorn – Vegan Recipe!

Pak choi and sweetcorn fried with garlic and ginger.


A simple yet delicious stir fry recipe for the lazy evenings/afternoons!

I was making my Crispy Tempeh Skewers with Peanut Sauce and wanted a light and healthy side dish to go with it – what better than babycorn and pak choi.

I love pak choi in stir fries as you get the bite of the lower stem but you also get your juicy leafy greens from the top part. It also has a light flavour which goes perfectly with with sweetness from the babycorn, sesame and garlic!

You can enjoy this as a side dish, or double up and have it as a main. If you have it in your kitchen, you can throw some tofu in there too to bulk it out a little πŸ™‚


I used by the vegetarian stir-fry sauce by Lee Kum Kee which you can find in most big supermarkets. It has a strong soy and mushroom flavour which is perfect for stir fries, dipping sauces and glazes.


Give it a go and let me know how you get on.

Prep time: 2 minutes

Cooking time: 5 minutes

Total time: 7 minutes

Serves: 2


  • 1 tbsp sesame oil
  • 4 cloves garlic, sliced
  • 1 inch ginger
  • 2 pak choi, stemmed
  • 1 cup baby sweetcorn, halved length ways
  • 2 tbsp soy sauce
  • 2 tbsp vegetarian oyster sauce
  • 1/2 tsp garlic powder
  • 1/4 cup water
  • 1 tsp sesame seeds, to garnish
  • 4 stems spring onion, to garnish


  1. Fry your garlic and knob of ginger in sesame oil for 2 minutes until they start to brown.
  2. Add the sweetcorn and fry for another 2 minutes on a high heat.
  3. Add your pak choi, soy sauce, vegetarian oyster sauce, garlic powder and water and toss on a high heat for 3 minutes.
  4. Fish out your ginger cube as it’s not fun to bite into.
  5. Garnish with sesame seeds and spring onion, and add more soy sauce to taste.
  6. ENJOY!!!


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