Stir-fried pak choi with sesame sauce

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• Shelley's

  26 May 2009

  Shelley's commented on this recipe

  Absolutely delicious ! Fantastic sauce on steamed broccoli too.

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• Shelley's

  26 May 2009

  Shelley's rated this recipe

  

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• sue

  27 June 2009

  sue commented on this recipe

  What did I do wrong? Toasted seeds and spent 10 mins with a mortar & pestle, followed by a high power mini processor and not a single crushed or otherwise damaged sesame seed! Also the idea of "quickly" frying wedges of pak choi. Unless quick is meant to mean 15 mins. of stir frying? Recipe states ready in 15 mins, mine took nearly 40 mins from beginning to end. We ate it with a very lumpy mass of sesame seed. Oh and is 50g of seeds really right? It seems a huge amount for 4 smallish veg.

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• miss.moss

  02 July 2009

  miss.moss rated and commented on this recipe

  

  We halved the recipe to keep from overwhelming ourselves with so much greens, everything went well. Was hard to crush the seeds, but we just used a rough sauce. The sauce was great, can imagine using for all sorts of other vegetables if bok choy is not in season or findable. @sue -- you can actually eat the veg without cooking, so the "quickly frying" should be fine (altho my husband does prefer cooking to a mush also).

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• i-heart-cooking

  26 January 2012

  i-heart-cooking commented on this recipe

  Question: Ingredients lists states ".01 tbsp golden caster sugar" - surely this ".01 tbsp" is an error!! & instead what is meant is "1tbsp..." Confirm please anyone? Would like to try this recipe ASAP. Thanks!

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• JoWiltshire

  08 March 2012

  JoWiltshire commented on this recipe

  To follow up on i-heart-cooking's comment, fortunately I still had the original magazine, and it definitely calls for 1 tbsp sugar, not 0.01 tbsp sugar.

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• Charlotte

  28 December 2012

  Charlotte rated and commented on this recipe

  

  This is absolutely delicious and I'm going to do it again.... however I also couldn't crush the sesame seeds with either a pestle and morter or grinder, so we just accepted the sauce was very thick and textured. I stir fried the bok choi, they didn't take too long to do 4-6 1/2s at a time. (I doubled the quantities for a dinner party). I served withthe slow-braised soy&five spice beef and followed with the spiced baked figs with ginger marcarpone

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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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