PERRRRRRFECT PAK CHOI
This is a BBC Good Food number. Can’t go wrong. A lovely side to something a bit heavier.
You’ll need (to serve 4):
>> 9 pak choi
>> 2 tbsp of groundnut oil
>> 2 tbsp of toasted sesame oil
>> 1 garlic clove, crushed, finely chopped
>> 1 red chilli, seeded, finely chopped
>> 1 tbsp of fish sauce (optional)
>> 1 tbsp of toasted sesame seeds (optional)
>> 9 pak choi
>> 2 tbsp of groundnut oil
>> 2 tbsp of toasted sesame oil
>> 1 garlic clove, crushed, finely chopped
>> 1 red chilli, seeded, finely chopped
>> 1 tbsp of fish sauce (optional)
>> 1 tbsp of toasted sesame seeds (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 (but the stalks should still have some snap to them).
- Add the rest of the sesame oil and salt. Toss the leaves, scatter over the sesame seeds, and dish up. Banging next to some salmon
