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- Flash-fried pak choi
Flash-fried pak choi
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This is a lovely mix of soft, tender leaves and creamy crunchy stems thrown into a sizzling hot pan with soy sauce, sherry and star anise
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Serves: 6-8
Ingredients
Serve the pak choi with sweet and sour salmon for a real Oriental feast.
- 8 small or 4 medium pak choi
- 6tbsp sweet sherry
- 3tbsp dark soy sauce
- 1 star anise or a large pinch Chinese Five-Spice powder
- 2tbsp groundnut or grapeseed oil
- 2 fat cloves garlic, sliced
- A large piece of ginger, peeled and cut into fine shreds
- 1 bunch spring onions, finely shredded
- 50g (2oz) cashew nuts, finely chopped
Method
- Halve the pak choi from tip to root. Stir together the sherry, soy sauce and five-spice powder, if using.
- Heat a wok or large, deep frying pan and add 2tbsp of oil. Swirl it around the pan and when sizzling hot add the garlic, ginger, star anise and spring onions. Quickly stir everything around the pan so that it does not burn and when golden brown, after about 1-2 mins, add the pak choi.
- Stir for 2 mins then add the soy liquid and cashews. Let the liquid bubble up and steam then take the pan off the heat and serve the pak choi while sizzling and hot.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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