Stir-Fried Pak Choi and Asparagus

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.


serves: 4
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.

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