From an idea on a Waitrose packet of pak choi, adjusted to suit a non fish-eating audience. It makes a good vegetable addition to a Thai or Chinese meal.
|preparation time:||5 mins|
|cooking time:||6 mins|
- 1 tbs groundnut oil
- 1 in piece fresh ginger, peeled & shredded
- 1 clove garlic, peeled & crushed
- 1 pkt pak choi
- 1 pkt fine asparagus
- 2 tbs oyster sauce
Separate the leaves of the pak choi, wash it and cut it into lengths of about 3 cm. Trim the dry ends of the asparagus stems and rinse them also.
Heat the oil in a wok and fry the ginger and garlic for about 30 secs. Toss in the pak choi and asparagus and stir fry for about 3 mins when it should be starting to soften. Thin the oyster sauce with an equal quantity of water and add this to the wok, continuing to cook for 1-2 mins.