Lukewarm Pak Choi and Radish Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 8 mins |
| Total Time | 23 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g pak choi
- 150 g radishes
- 1 piece (s) ginger, the size a walnut
- 1 clove garlic
- 1 teaspoon chilli paste or chilli, finely chopped
- 3 tablespoon soy sauce
- 1 dash lime juice, to taste
- 1 teaspoon sugar
- 1 teaspoon oyster sauce
- salt and pepper
- 1 tablespoon sesame seeds
- cress or sprouts
- 1 tablespoon sesame oil
Print Recipe
Pin Recipe Instructions
- Wash the pak choi well and cut into bite-sized pieces. Finely grate the ginger and garlic. Cut the radishes into thin slices or sticks.
- Toast the sesame seeds in a non-oiled pan until they are golden, then set aside. Put some oil in the pan and fry the ginger, garlic and chili paste, then add the pak choi and simmer gently for about 5 minutes while stirring. It shouldn`t get too soft. Then season with salt and pepper and place in a salad bowl.
- For the vinaigrette, whisk together the soy sauce, lime juice, sugar, oyster sauce, pepper and salt and season to taste (best shake well in a shaker or glass with a lid), then mix with the steamed pak choi and fold in the radishes. Arrange everything on plates and decorate with sesame seeds and cress or sprouts
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