9 pak choi
2 tbsp groundnut oil
2 tbsp toasted sesame oil
1 tsp garlic infused oil
1 mild red chili, seeded and finely chopped
1 small piece ginger, minced
1 tbsp Thai fish sauce (optional)
1 tbsp toasted sesame seeds
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 infused oil, ginger, chili, 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 (the stalks should be tender-crisp).
Add the rest of the sesame oil and salt. Toss the leaves , sprinkle with sesame seeds and serve immediately.
Recipe adapted from: Good Food