Sides and Salads Recipes - Pak Choi with Lime Dressing Recipe

Ingredients

• 30ml/2 tbsp oil

• 3 fresh red chilies, cut into thin strips

• 4 garlic cloves, thinly sliced

• 6 spring onions (scallions), sliced diagonally

• 2 pak choi (bok choy), shredded

• 15ml/1 tbsp crushed peanuts

For the dressing:

• 30ml/2 tbsp fresh lime juice

• 15-30ml/1-2 tbsp fish sauce

• 250ml/1 cup whole or low-fat coconut milk

Serves 4

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Method:

1. Make the dressing. Put the lime juice and fish sauce in a bowl and mix well together, then gradually whisk in the coconut milk until combined.

2. Heat the oil in a wok and stir-fry the chilies for 2-3 minutes, until crisp. Transfer to a plate using a slotted spoon. Add the garlic to the wok and stir-fry for 30-60 seconds, until golden brown. Transfer to the plate.

3. Stir-fry the white parts of the spring onions for about 2-3 minutes, then add the green parts and stir-fry for I minute more. Transfer to the plate.

4. Bring a large pan of lightly salted water to the boil and add the pak choi. Stir twice, then drain immediately.

5. Place the pak choi in a large bowl, add the dressing and toss to mix. Spoon into a large serving bowl, sprinkle with the crushed peanuts and the stir-fried ingredients and serve.

The lime dressing in this dish is usually made using fish sauce, but vegetarians could use mushroom sauce instead. This is a wok recipe that packs a fiery punch so be aware of delicate palates if you are entertaining guests. You can simply use fewer chilies if you prefer, or discard the seeds before you begin stir-frying. Alternatively, simply replace the chilies with red (bell) pepper strips, which will add just as much color, with a milder impact.

Variations: Other vegetables, such as cauliflower, broccoli and Chinese leaves (Chinese cabbage), can be cooked in this way . As a healthier option, use low-fat or light coconut milk if you prefer. You can create your own lighter version by using equal ports full-cream coconut milk and distilled water.