World Cuisine

  • 8 small pak choi, about 625 g (1¼ lb) in total
  • 1 tablespoon groundnut oil
  • 2 garlic cloves, thinly sliced
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped
  • 200 g (7 oz) sugar snap peas, diagonally sliced
  • 200 g (7 oz) asparagus tips, halved lengthways
  • 200 g (7 oz) baby corn, halved lengthways
  • 125 g (4 oz) edamame beans or 200 g (7 oz) bean sprouts
  • 150 ml (¼ pint) sweet teriyaki sauce

Cut the pak choi in half, or into thick slices if large. Place in a bamboo steamer, cover and steam over a wok or large saucepan of boiling water (see page 14) for about 2–3 minutes until tender. Drain and keep warm.

Heat a large nonstick wok or frying pan over a high heat, add the oil, garlic and ginger and stir-fry for 30 seconds. Add the sugar snap peas, asparagus tips, baby corn and edamame beans or bean sprouts and stir-fry for about 2–3 minutes until softened.

Pour over the sweet teriyaki sauce and toss together until heated through. Serve immediately with the steamed pak choi and steamed rice, if liked.

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