Super Simple Pak Choi with Oyster Sauce

Ingredients

2-3 large pak choi

5 thin slices ginger

3-4 tablespoons vegetable oil

The Sauce

2-3 tablespoons oyster sauce or vegetarian mushroom stir fry sauce

PREPARATION

1. Slice the pak choi lengthways through the base into eighths so the leaves remain attached. Wash thoroughly to remove any grit.

COOKING

2. Bring a large pot of water to a rolling boil.

3. Add the pak choi and blanch for 30 seconds to 1 minute until the stems turn from bright white to slightly translucent but still firm and crunchy.

4. Remove immediately and drain well. Arrange neatly on a serving plate while still warm.

5. Heat vegetable oil in a small saucepan over medium to high heat.

6. Add the sliced ginger and fry gently until golden brown and crisp.

7. Carefully pour the hot ginger oil over the blanched pak choi to glaze the leaves.

8. Serve with oyster sauce spooned on the side or lightly drizzled over the top.

School of Wok Tips

• Cut greens evenly so they cook at the same rate.

• Blanch briefly to preserve crunch and colour.

• Look for slight translucency in the stems as your doneness guide.

• Pour oil while hot for maximum fragrance and shine.

FAQs

Can I use other Chinese greens?

Yes? Choi sum, gai lan or mustard greens all work beautifully with the same method.

Why blanch instead of stir fry?

Blanching keeps the greens bright and evenly cooked before finishing with oil.

How do I stop the greens from going soggy?

Do not cook for longer than 1 minute and serve immediately.