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    Jordan Bourke's Wilted pak choi with crispy breadcrumbs and almonds

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    Jordan Bourke's Wilted pak choi with crispy breadcrumbs and almonds

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 4-6 as a side


    40g soft breadcrumbs
    40g blanched almonds, roughly chopped
    4 tbsp olive oil
    2 garlic cloves, crushed
    ½ unwaxed lemon, zest
    2 x 235g packs pak choi, trimmed and halved lengthways
    1 tsp cumin seeds
    1 tsp mustard seeds
    chilli flakes, to serve


    1. Put the breadcrumbs, almonds and 2½ tbsp oil in a large pan set over a medium-high heat. Cook for 5-7 minutes, adding the garlic for the final 2 minutes. Stir regularly, until deep golden, then add the lemon zest. Season and set aside.

    2. Toss the pak choi with ½ tbsp olive oil and season. Set a large non-stick frying pan over a medium-high heat and add ½ the pak choi, along with 2 tbsp boiling water. Fry for 6-8 minutes, turning every now and again, until it is emerald green and slightly wilted, but still retains a little crunch. Remove from the pan, season and repeat with the remaining pak choi.

    3. Clean out the pan with kitchen paper. Return it to the heat with the remaining 1 tbsp oil and the cumin and mustard seeds; fry for 1-2 minutes until aromatic. Remove from the heat. To serve, arrange the wilted pak choi on a serving dish and drizzle with the spiced oil. Spoon over the breadcrumb mixture, layering the pak choi as you go. Scatter over some chilli flakes and serve immediately.

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    This recipe first appeared in Waitrose & Partners Food, March 2020 issue. Download the Waitrose & Partners Food app for the full issue


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