• oil
  • 1cm piece root ginger, shredded
  • 1 clove garlic, sliced
  • 4 trimmed and cut into halves or long wedges pak choi
  • 50g sesame seeds
  • 1 tbsp golden caster sugar
  • 1 clove garlic, crushed
  • 3 tbsp soy sauce
  • sesame oil
  • to serve chilli oil


  • STEP 1

    For the sauce, toast the sesame seeds in a dry frying-pan until they colour and smell fragrant. Crush to a paste with the sugar, garlic and soy sauce in a pestle and mortar or spice grinder. Add enough sesame oil to make a pourable sauce.

  • STEP 2

    Heat a little oil in a wok and fry the ginger and garlic, add the pak choi and stir-fry quickly until the stems are just tender. Tip onto a plate and drizzle with the sauce.


Lulu GrimesManaging editor

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