Chilli & garlic pak choi

This recipe
  • Serves: 2
  • Ready in: 1 hour 30 minutes

A dish for when you look into the fridge and ‘it’s the end of the month and look at what I’ve got to fucking work with’ dawns upon you. Only a handful of ingredients and condiments are needed to bring some substance to this leafy green in a matter of minutes.

Shopping list
  • Pak choi, 2, halved
  • Garlic, 3 cloves, minced
  • Birdseye chilli, 2
  • Ginger, thumb sized piece
  • Spring onion, 4
  • Light soy sauce, 2 tbsp
  • Fish sauce, 2 tbsp
  • Water, 100ml
  1. On a high heat, warm two tablespoons of light oil in a frying pan/wok. Slice the spring onions and chilli, removing the seeds if you’re not feeling hard enough.
  2. Fry the garlic, chilli, peeled and minced ginger and spring onion for a minute or two, moving continuously, until soft.
  3. Place the four halves of pak choi cut-side down into the pan and allow to fry for two minutes, until they begin to colour.
  4. Pour the light soy sauce and fish sauce into the pan, standing back as some spitting may occur, followed by the water. Seal with a lid, reduce the heat and allow to simmer for 5 minutes.
  5. Serve with rice, or on its own as a punchy side. ____