- 9 pak choi
This member of the cabbage family has a number of different names, including…
- 2 tbsp groundnut oil
- 2 tbsp toasted sesame oil
- 1 large garlic clove, crushed and finely chopped
- 1 mild green chilli, seeded and finely chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 1 tbsp Thai fish sauce (optional)
Cut a thick slice from the pak choi root to separate the leaves. Rinse and drain.
Heat the groundnut oil in a large wok over a medium heat and add 1 tbsp sesame oil, the garlic, chilli, fish sauce (if using) and pak choi. Toss until coated and clamp a pan lid over them. Reduce the heat and cook for 3-6 minutes, tossing occasionally, just until the leaves have wilted (the stalks should be tender-crisp).
Add the rest of the sesame oil and salt. Toss the leaves and serve immediately.