This Week's Kitchen

Every week we pick a handful of what's coming out of the ground in biggest supply and build a few simple meals around it to help you with your meal planning. This week we're going all in on one vegetable — pak choi — tossed raw into a slaw, stir-fried with crispy tofu, and simmered into a hearty soup. Here's what we're cooking with it.

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1. Sesame Pak Choi Slaw

A crunchy, fresh side that comes together in minutes — no cooking required.

Time: 15 min · Serves: 4 · Featuring: Pak Choi, Carrot

Ingredients

• 4-5 heads pak choi, thinly sliced
• 1 carrot, julienned
• 2 spring onions, sliced
• 2 tbsp sesame seeds, toasted
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey
• 1 clove garlic, grated

Method

1. Whisk soy sauce, rice vinegar, sesame oil, honey and garlic together for the dressing.
2. Toss sliced pak choi, carrot and spring onion in a bowl, pour over the dressing and mix well.
3. Scatter with toasted sesame seeds and let it sit 10 minutes before serving so the pak choi softens slightly.

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2. Garlic Pak Choi and Crispy Tofu Stir-Fry

A quick weeknight stir-fry with crisp-edged tofu and just-wilted pak choi.

Time: 25 min · Serves: 4 · Featuring: Pak Choi, Garlic

Ingredients

• 350g firm tofu, cubed
• 6 heads pak choi, quartered lengthways
• 3 cloves garlic, sliced
• 1 thumb ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (or vegetarian oyster sauce)
• 1 tbsp cornflour
• 2 tbsp neutral oil
• Steamed rice, to serve

Method

1. Toss tofu cubes in cornflour. Pan-fry in hot oil until golden and crisp on all sides, then set aside.
2. In the same pan, add garlic and ginger, cook 1 minute until fragrant.
3. Add pak choi and stir-fry 2-3 minutes until just wilted but stems still have crunch.
4. Return tofu to the pan, stir through soy sauce and oyster sauce, and serve over rice.

Make it a meal — choose your protein

• Vegetarian — as written.
• This week's meat option — swap the tofu for 500g sliced pork, browned first in the wok before adding the garlic and ginger. Source it from Chef2Farmer.

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3. Pak Choi and White Bean Soup

A simple, warming one-pot soup that comes together with pantry staples.

Time: 25 min · Serves: 4 · Featuring: Pak Choi, White Beans

Ingredients

• 6 heads pak choi, roughly chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can white beans (cannellini or butter beans), drained
• 1L vegetable stock
• 1 tsp dried thyme
• Olive oil
• Crusty bread, to serve

Method

1. Sauté onion and garlic in olive oil until soft.
2. Add stock, beans and thyme, bring to a simmer for 10 minutes.
3. Stir in pak choi and cook a further 3-4 minutes until wilted and tender.
4. Season to taste and serve with crusty bread.

Make it a meal — choose your protein

• Vegetarian — as written.
• Meat option — add shredded cooked chicken or crispy bacon pieces along with the beans. Source it from Chef2Farmer.

This Week's Simple Menu

One way to use your veggies without repeating a meal. Every night now has a vegan, vegetarian and meat option so everyone at the table is covered — the meat options below are this week's picks from our friends at Chef2Farmer, and we'll update them together each week based on what they've got.

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Looking for last week's recipes?

Week of August 18 · Week of August 25 · Week of September 1