Save to your scrapbook
Jordan Bourke's Wilted pak choi with crispy breadcrumbs and almonds
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4-6 as a side
40g soft breadcrumbs
40g blanched almonds, roughly chopped
4 tbsp olive oil
2 garlic cloves, crushed
½ unwaxed lemon, zest
2 x 235g packs pak choi, trimmed and halved lengthways
1 tsp cumin seeds
1 tsp mustard seeds
chilli flakes, to serve
1. Put the breadcrumbs, almonds and 2½ tbsp oil in a large pan set over a medium-high heat. Cook for 5-7 minutes, adding the garlic for the final 2 minutes. Stir regularly, until deep golden, then add the lemon zest. Season and set aside.
2. Toss the pak choi with ½ tbsp olive oil and season. Set a large non-stick frying pan over a medium-high heat and add ½ the pak choi, along with 2 tbsp boiling water. Fry for 6-8 minutes, turning every now and again, until it is emerald green and slightly wilted, but still retains a little crunch. Remove from the pan, season and repeat with the remaining pak choi.
3. Clean out the pan with kitchen paper. Return it to the heat with the remaining 1 tbsp oil and the cumin and mustard seeds; fry for 1-2 minutes until aromatic. Remove from the heat. To serve, arrange the wilted pak choi on a serving dish and drizzle with the spiced oil. Spoon over the breadcrumb mixture, layering the pak choi as you go. Scatter over some chilli flakes and serve immediately.
This recipe first appeared in Waitrose & Partners Food, March 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (4) 1054kJ
This recipe was first published in February 2020.