Ingredients (2 servings) as a side dish:
- 2 pak choi, halved or quartered depending on size
- 1 tablespoon ginger, grated
- 1 clove garlic, chopped
- 2 tbsp sesame oil
for the sweet sour sesam sauce:
- 2 tbsp sesame seeds, black and white mixed
- 2 tbsp soy sauce
- 1/2 tsp coconut blossom sugar
- 1/2 tsp maple syrup
- 1 spring onion, halved and cut into very fine strips
- 1 red chili, halved
- olive oil
- In a small frying pan, heat some olive oil with the chili on high heat. Fry the chili on all sides until dark brown. Remove from the pan and cut into thin rings.
- For the sweet sour sesame sauce, toast the sesame seeds in a non-oil coated pan for 2-3 minutes on high heat until lightly browned and fragrant. Mix the sesame seeds together with the soy sauce, coconut blossom sugar and maple syrup in a bowl and leave until ready to serve.
- In a large skillet, heat the sesame oil. Sauté the pak choi along with the ginger and garlic for 2-3 minutes per side until the pak choi has taken on some color. You should keep the cooking time as short as possible, otherwise the pak choi will lose its color and crispness.
- Arrange pak choi on a large platter. Pour the finished sesame sauce over the pak choi and garnish with chili and scallions.
You can either serve the dish warm immediately or prepare it in advance and serve as a lukewarm or cold appetizer, the flavors will combine with the pak choi even more.