Sweet and Sour Pak Choi


  • 1 Pak Choi
  • 2 table spoons oil (peanut oil)
  • 3 shallots
  • 2 cloves of garlic
  • 1 tea spoon sambal (Sambal Oelek)
  • 1 cm ginger root (djahe)
  • 75 ml water
  • 3 table spoons tomato ketchup
  • 2 table spoons vinegar
  • 1 table spoon rice wine
  • 3 tea spoons sugar


Read the whole recipe before starting.

Rinse the Pak Choi and separate the leaves. Cut of the bottom of each leave if needed. Chop up the leaves into bite size pieces and add these to a colander, then rinse the Pak Choi with cold water and let it drain.

Chop the shallots into small dices, add these to a bowl for easy usage. Also crush the garlic with a garlic press, and add it to the shallots. Grate the piece of ginger.

Into the wok:

First add the oil into the wok and heat up the oil. Then add unions and garlic, also add the sambal and stir for a few minutes. Add the grated ginger and stir through, then add the Pak Choi and stir through for a few minutes.

Add the water, stir though, then lower the heat. Add the ketchup and stir though, then add the vinegar, rice wine and sugar and stir through. Now let it simmer for a few minutes, until you are ready to serve. Here you can also taste the sauce, and add more sambal, ketchup, vinegar and/or sugar to your taste.

Serve with:

This is an easy to make vegetable side dish, that can be served with for example with white rice or nasi, and some satay in peanut sauce. In the picture I served this with some babi kecap, and for my taste that also seemed to work quite well. You can also think of stir frying some meat with the Pak Choi and then serve it as a main dish with some white rice.

Chopped Pak Choi in a colander and shallots and garlic in a bowl

Shallots, garlic and sambal frying in the wok

Pak Choi simmering in the sweet and sour sauce

Sweet and sour Pak Choi served with white rice and babi kecap