Chilli & garlic pak choi
- 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.
- 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
- 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.
- Fry the garlic, chilli, peeled and minced ginger and spring onion for a minute or two, moving continuously, until soft.
- 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.
- 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.
- Serve with rice, or on its own as a punchy side. ____