Fried Garlic Pak choi (Chinese Cabbage) with duck with cherry

Anyone else forget how delicious pak choi is and then when you have it you wish it could be accompanied with every meal? It’s so simple to make and you can make it with so many different meals, I need to pick it up more often! This time I made it with fried garlic, it was perfect!

You will need:

1 tbsp of vegetable or sesame oil

2 garlic cloves, chopped

4-6 heads of pak choi, halved lengthwise

A pinch of salt to taste


Heat the oil in a frying pan until it becomes very hot. Add the garlic and fry 1-2 minutes, until it becomes a golden colour. Remove garlic from pan.

Place the pak choi in the hot pan add a tablespoon of water, cover the pan, stir every 1-2 minutes. Cook for 5- 8 minutes until the stalks become soft, translucent. Remove lid, add the garlic and sprinkle with salt.


Serve with anything that you fancy. I served the pak choi with a duck breast cooked with cherries.

For the duck you will need:

Serves 2-3

2 duck breasts with skin

300g of pitted cherries (In a jar with the juice) & 70-100ml of cherry juice

1 tsp honey

Salt and Pepper to taste


Score the fat on top of the duck, season with salt and pepper.

Preheat a pan on medium heat. Place the duck on skin side down, cover pan and cook for 10-12 minutes, until the skin becomes golden brown. Uncover and turn the duck breast over. Remove any excess fat. Add the cherries, juice and honey to the pan and cook for a further 10 minutes covered on a low-medium heat. Once duck is cooked through remove from the heat and serve.

These two dishes were superb together

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