Two-part pheasant
Try this faff-free method of cooking pheasant and produce a sensational roast
Perfect pak choi
- Preparation and cooking time
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 9 pak choi
- 2tbsp groundnut oil
- 2tbsp toasted sesameoil
- garlic clovecrushed and finely chopped
- chilliseeded and finely chopped
- 1tbsp Thai fish sauce(optional)
- 1tbsp sesame seedstoasted (optional)
Nutrition: per serving
- kcal83
- fat7g
- saturates1g
- carbs3g
- sugars0g
- fibre0g
- protein2g
- salt0.44glow
Method
step 1
Cut a thick slice from the pak choi root to separate the leaves. Rinse and drain.
step 2
Heat the groundnut oil in a large wok over a medium heat and add 1 tbsp sesame oil, the garlic, chilli, fish sauce (if using) and pak choi. Toss until coated and clamp a pan lid over them. Reduce the heat and cook for 3-6 minutes, tossing occasionally, just until the leaves have wilted (the stalks should be tender-crisp).
step 3
Add the rest of the sesame oil and salt. Toss the leaves, scatter over the sesame seeds if you wish, and serve immediately.
