Preparation time 10 minutes
Cooking time 5–7 minutes
8 small pak choi, about 625 g (1¼ lb) in total
1 tablespoon groundnut oil
2 garlic cloves, thinly sliced
2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped
200 g (7 oz) sugar snap peas, sliced diagonally
200 g (7 oz) asparagus tips, sliced in half lengthways
200 g (7 oz) baby corn, sliced in half lengthways
120 g (4 oz) podded edamame beans or 200 g (7 oz) bean sprouts
150 ml (¼ pint) sweet teriyaki sauce
Cut the pak choi in half, or into thick slices if large, and put in a steamer basket.
Lower into a shallow saucepan of boiling water so that the pak choi is not quite
touching the water. Cover and steam for 2–3 minutes or until tender.
Alternatively, use a bamboo or electric steamer.
Heat a large wok or frying pan over a high heat until smoking hot, add the oil,
garlic and ginger and stir-fry for 30 seconds. Add the vegetables and stir
continuously for 2–3 minutes or until beginning to wilt.
Pour over the sweet teriyaki sauce, toss to combine and serve immediately with
the steamed pak choi and steamed rice, if liked.
For sweet chilli vegetable stir-fry, heat the oil in the wok and stir-fry 1 thinly
sliced onion with the garlic and ginger. Add 1 carrot, cut into thin matchsticks,
and 200 g (7 oz) sliced mushrooms and stir-fry for 2 minutes. Stir in 200 g (7 oz)
bean sprouts and 300 g (10 oz) shredded spinach for a further minute until
wilted. Stir in 200 ml (7 fl oz) sweet chilli stir-fry sauce and serve immediately
with the pak choi or cooked noodles.