Summary

Ingredients

• 2 tablespoon peanut oil, refined
• 3 medium garlic clove (s), fresh
• 15 g iner, finely diced, fresh or frozen
• 20 g lemonrass, thinly sliced, fresh or frozen
• 2 hot peppers, red, long, mild
• 3 shallot (s), fresh
• 2 small chilli pepper (s), green, fresh or frozen
• 1 tablespoon oyster sauce (Saus Tiram)
• 3 tablespoon orange juice
• 2 g chicken stock powder (Kraft bouillon)
• 1 teaspoon tapioca flour
• 1 tablespoon rice wine (Arak Masak)
• 2 medium pak choi

To garnish:

• Flowers and leaves

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Instructions

1. Cap the cloves of garlic at both ends, peel and cut lengthways into approx. 1 mm thick slices or slice. Cut the slices lengthways into approx. 1 mm thick strips and cut them crosswise into cubes.
2. Wash the fresh ginger, peel it and cut it crosswise into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw.
3. Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white or light green parts. Cut this into thin slices. Remove the outer, green leaves if necessary. Weigh and thaw frozen goods.
4. Wash the peppers, remove the stem, cut open lengthways, unfold, core, lengthways into thin threads and cut them crossways into small cubes. Wash the shallots, remove the dead leaves and cut 2 tablespoon. Narrow rings. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stalks.
5. Combine all ingredients, from oyster sauce to arak masak, and stir until the tapioca flour is dissolved. Wash the pak choi and cut in half lengthways.
6. Heat a wok, add the peanut oil and let it get hot. Add the prepared ingredients and stir-fry for 1 - 2 minutes. Add the pak choi halves with the cut surface facing down and fry for 1 minute with the lid on at reduced heat.
7. Drizzle the sauce over the pak choi leaves and steam with the lid on until the leaves collapse (approx. 2 minutes). Place the pak choi halves on a serving plate with the cut facing up, pour the sauce over them (see photo), garnish, serve immediately and enjoy.