Had some lady friends over the other evening and they are all “light” eaters. That afternoon, the pak-choi had smiled upon me as I was ambling through the Globus’s food stalls after a visit to my doctor. I’ve never cooked pak-choi before, but hey, lack of knowledge has never stopped me before! So nere goes, and very nice it was too:
6-8 Pak-Choi, leaves and stalks separated. Finely slice the stalks and chop the leaves, 2-3 green chillies finely cut and deseeded, 6-8 scallions or spring onions chopped, 3 cloves garlic, chopped, 6 cm fresh ginger, peeled and grated, 1 tbsp Nuoc Mam Thai fish sauce (optional), coconut fat for frying, 2 tsp of roasted sesame oil, salt to taste.
Heat the fat and the oil in a wok until almost smoking. Add the garlic, the scallions, the green chillies and the fish sauce. Cook for 1-2 minutes stirring constantly. Add the pak-choi stalks and cook until they are tender crisp. Reduce the heat, add the pak-choi leaves, mix well and cook covered for another 2-4 minutes until the laves have wilted. Serve and enjoy. As a variation, you can add some toasted sesame seeds, soy sauce, a little honey and coat well before serving.
Coming up next:
- Starry Night – a dinner in Zurich’s most expensive restaurant
- MRI Results
- Tom’s Book Reviews (if I can be arsed)