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Steamed pak choi with crispy garlic, chilli and ginger
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2 tsp Sichuan peppercorns
50g roasted salted cashews
2x 235g packs pak choi, cut into half then into wedges
1 tbsp groundnut oil
3 cloves garlic, sliced
4cm piece fresh ginger, cut into matchsticks
1-2 red chillies, deseeded and finely sliced
1. In a small frying pan, toast the peppercorns until fragrant. Allow to cool then crush them in a pestle and mortar. Add the cashews and grind until you have a breadcrumb consistency.
2. Line a large steamer with baking parchment, lay the pak choi on top and steam over boiling water for 5 minutes until tender.
3. Heat a wok or frying pan until smoking hot, then add the oil, garlic, ginger and chillies and cook until golden and crisp.
4. Remove the pak choi from the steamer and place on a serving dish. Pour over the crispy garlic, ginger and chilli then scatter with the ground salt-and-pepper nuts. Serve immediately.
Typical values per serving:
|Saturated Fat||1.1g saturated fat|
More info: 2.3g protein, 0.9g fibre.