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Recipe by olive magazine

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1. For the sauce, toast the sesame seeds in a dry frying-pan until they colour and smell fragrant. Crush to a paste with the sugar, garlic and soy sauce in a pestle and mortar or spice grinder. Add enough sesame oil to make a pourable sauce.
2. Heat a little oil in a wok and fry the ginger and garlic, add the pak choi and stir-fry quickly until the stems are just tender. Tip onto a plate and drizzle with the sauce.

Per serving

219 kcalories, protein 4.1g, carbohydrate 7.4g, fat 19.4 g, saturated fat 2.7g, fibre 1.9g, salt 2.19 g

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Ingredients

• oil
• 1cm piece root ginger , shredded
• 1 garlic clove , sliced
• 4 pak choi , trimmed and cut into halves or long wedges

SESAME SAUCE

• 50g sesame seeds
• .01 tbsp golden caster sugar
• 1 garlic clove , crushed
• 3 tbsp soy sauce
• sesame oil
• chilli oil to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 15 minutes

Ingredients

• oil
• 1cm piece root ginger , shredded
• 1 garlic clove , sliced
• 4 pak choi , trimmed and cut into halves or long wedges

SESAME SAUCE

• 50g sesame seeds
• .01 tbsp golden caster sugar
• 1 garlic clove , crushed
• 3 tbsp soy sauce
• sesame oil
• chilli oil to serve

Per serving

219 kcalories, protein 4.1g, carbohydrate 7.4g, fat 19.4 g, saturated fat 2.7g, fibre 1.9g, salt 2.19 g

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