Sesame and Ginger Dressed Pak Choi
with Peanuts and Fresh Chilli
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Pak Choi
1 unit(s)
Red Chilli
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
22 grams
Ginger, Garlic & Lemongrass Puree
20 milliliter(s)
Sesame Oil
(Contains Sesame)
Not included in your delivery
1 tbsp
Honey
2 tbsp
Water
Nutritional information
Utensils
Instructions
a) Halve the pak choi lengthways.
b) Thinly slice the chilli. TIP: Prepare less if you prefer things milder.
c) Crush the peanuts in the unopened sachet using a rolling pin.
d) In a small bowl, combine the soy sauce, the ginger, garlic and lemongrass puree, half the chilli, half the peanuts, the honey and the water (see pantry for amount).
a) Heat the sesame oil in a large frying pan on medium-high heat.
b) Once hot, lay in the pak choi, cut-side down. Season with salt and pepper. Cook for 2-3 mins, then turn over and cook for another 2-3 mins on the other side. The pak choi should be slightly browned and charred.
c) Reduce the heat to medium, add the soy sauce mixture and pop a lid (or some foil) on the pan and leave to steam for another 3 mins.
d) Remove the lid from the pan and fry to thicken the sauce, 1 min.
a) Pop the pak choi onto your serving plate and drizzle over any sauce left in the pan.
b) Sprinkle over the remaining peanuts and chilli to finish.
