We love stir fried greens and this recipe is a winner. We only discovered the recipe a couple of weeks ago [here] but it's become a fixture on our house's dinner menu. Pak choi is easy to grow and easy to find at our beloved Albert St farmers market too. The sauce and method should work well with broccoli, choi sum, spinach, silverbeet and other leafy greens. We like to serve it with nutty brown rice.
- 25g (1oz) sesame seeds - use 2 tbsp of tahini in a pinch
- 2 tbsp dark soy sauce
- 2 tsp soft light brown or palm sugar
- 1 garlic clove, crushed
- 3 tbsp toasted sesame oil
- 5 small young pak choi, or 3 larger ones
- 2 tsp groundnut or vegetable oil
- 1 fresh red chilli, deseeded and thinly sliced
- 1 garlic clove, thinly sliced
- 100ml (3.5 fl oz) vegetable stock
- First make the sesame sauce: toast the sesame seeds in a dry frying pan over a medium heat, stirring until lightly browned. Removed from the heat and cool slightly. Transfer to a mortar. Add the soy sauce, sugar and crushed garlic and pound to a coarse paste with a pestle [this may work in a blender too]. Stir in the sesame oil.
- Quarter the pak choi lengthways, if small and tender. Cut the stalks on the diagonal into 2cm slices if the pak choi is larger or older. Either way, set it aside.
- Heat the groundnut oil in a wok or large frying pan. Add the chilli and sliced garlic and stir-fry for 20-30 seconds. Add the pak choi and stir-fry for 5 minutes, adding the stock a little at a time to prevent sticking.
- Transfer the pak choi to a warm serving dish, drizzle over the sesame sauce and serve immediately. This goes really well with brown rice.