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

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Sesame pak choi
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