Wednesday, 28 September 2011

Stir Fried Pak Choi in Garlic, Ginger & Chillies

Went next door to the Asian fresh vegetable shop and found pak choi, it's amazing the availability of variety of Asian vegetables in our local and large supermarkets. It just makes us want to try out new recipes, that we may only find in restaurants.
So here is my take on one of my favourite vegetables, pak choi, baby Chinese cabbage, stir fried in garlic, ginger and red chillies. Though a Chinese dish, this vegetable dish can go with any cuisine.


Serves 2
250gm Baby Pak Choi, separate stalks and leaves
3 cloves garlic, finely sliced into strips
1 small piece of ginger, finely sliced into strips
2-3 fresh red chillies, finely sliced
200ml vegetable stock
1tsp sugar
1tsp salt
1tbsp dark soy sauce
1tsp fresh lemon juice
1tbsp sesame oil
4tbsp olive oil


In a small bowl, pour in the sesame oil, soya sauce, lemon juice, salt, sugar, stir and leave a side.

Heat the olive oil on a high heat in a wok or deep frying pan.

Once hot, throw in the garlic, ginger, chillies and stir fry for a minute.

Add the stalks of the pak choi and stir fry for 2 minutes.

Add the leaves and stir fry for a further 2 minutes.

 Pour in the vegetable stock and soya sauce mixture, stir and allow to simmer for 2-3 minutes, before serving.