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Ping Coombes shows you 3 easy ways to cook pak choi – stir fried, steamed or griddled.

To stir fry: heat a tablespoon vegetable oil in a wok over a high heat. Add a teaspoon minced garlic and cook for 30 seconds until slightly softened. Add the washed pak choi leaves and stir-fry for 1 minutes until they wilt, add a small splash of water to help them steam and to cook the thicker stalks. The pak choi will turn bright green once cooked. Add a tablespoon soy sauce and a sprinkle of sesame seeds. Remove from heat and serve.

To steam: fill a saucepan or wok with 5cm/2in water and place a steamer basket inside. Place over a high heat and bring to the boil. Put the pak choi leaves in the steamer basket. Cover and steam for 2–3 minutes until the leaves are tender and bright green. Remove the leaves from the steamer and toss in a tablespoon oyster sauce to serve.

To griddle: slice off the tough root carefully and then slice in half lengthways. Wash under cold running water and dry with a tea towel. Place into a bowl and drizzle in a tablepsoon vegetable oil. Heat a griddle pan over a medium–high heat. Once hot, place the pak choi, cut-side down, in the pan and griddle for 2–3 mins on the cut side and a further 2–3 minute on the rounded side. The pak choi should be charred, and the stems tender when pierced with a knife.