Roasted Chorizo with Pak Choi
Prep
12 mins
Cook
28 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels way more impressive than it actually is. I've combined smoky Spanish chorizo with tender pak choi in a gorgeous Asian inspired glaze that comes together in under 40 minutes. The best part? It's incredibly simple and doesn't require any fancy techniques. Pak choi is packed with vitamin C and calcium, making this dish as nourishing as it is delicious. The sesame oil and fresh ginger give it such incredible depth of flavor that your kitchen will smell absolutely amazing while it cooks.
Ella x
Ingredients
- 400 gspanish chorizo(sliced into 1cm rounds)
- 600 gpak choi(halved lengthwise)
- 4garlic cloves(minced)
- 2 tablespoonsfresh ginger(finely grated)
- 2 tablespoonssesame oil
- 2 tablespoonssoy sauce
- 1 tablespoonlime juice
- 1 tablespoonvegetable oil
- 1 teaspoonred chilli flakes
- 2 teaspoonssesame seeds(white or black)
- 2spring onions(sliced thinly)
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Place the sliced chorizo on a large baking tray and roast for 12-14 minutes until the edges are crispy and the oils are released.
Tip: Don't skip the roasting step—it caramelizes the chorizo's paprika flavour beautifully.
- 2
While the chorizo roasts, heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant.
Tip: Avoid browning the garlic; you want it to remain soft and aromatic.
- 3
Add the halved pak choi to the pan, cut-side down, and let it sit undisturbed for 3-4 minutes to develop a light golden sear.
Tip: This searing creates a lovely contrast in texture between the crispy exterior and tender leaves.
- 4
Gently turn the pak choi over and cook for another 3-4 minutes until the stems are just tender and the leaves are wilted.
Tip: Check doneness by piercing the stem with a fork—it should have slight resistance but not be crunchy.
- 5
Drizzle the sesame oil, soy sauce, and lime juice over the pak choi and toss gently to combine, cooking for another minute.
Tip: The acids in the lime juice will brighten the umami-rich soy sauce.
- 6
Remove the roasted chorizo from the oven and add it to the wok with the pak choi. Toss everything together gently for about 1-2 minutes to meld the flavours.
Tip: The residual heat from the chorizo will warm the pak choi without overcooking it.
- 7
Transfer to a serving platter and sprinkle with red chilli flakes, sesame seeds, and sliced spring onions just before serving.
Tip: Fresh spring onions add a crisp, oniony bite that cuts through the richness of the chorizo.
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