Sesame Pak Choi Food

TERIYAKI SALMON WITH SESAME PAK CHOI

Steps:

• Heat oven to 200C/180C fan/gas 6 and put 2 skinless salmon fillets in a shallow baking dish.
• Mix 1 tbsp sweet chilli sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp mirin or dry sherry, 2 tbsp soy sauce and 2 tsp finely grated ginger in a small bowl and pour over the salmon so the fillets are completely covered. Bake for 10 mins.
• Meanwhile, cook the pack choi. Cut a slice across the base of 2 large pak choi so the leaves separate.
• Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften.
• Add the pak choi and fry until the leaves start to wilt. Pour over 75ml fish or vegetable stock, tightly cover the pan and allow to cook for 5 mins - you're aiming for the stems to be tender but still have a bit of bite.
• Serve the pak choi in shallow bowls, top with the salmon and spoon over the juices. Scatter with 2 tsp toasted sesame seeds and serve with brown rice or noodles, if you like.

SWEET SESAME CHILLI CHICKEN

Steps:

• Heat the oil in a wok or large saucepan. Add the onion and stir-fry for 5 mins until turning golden. Add the garlic, ginger, chicken, pak choi and sesame seeds, and stir-fry for 5 mins or until the chicken is cooked.
• Mix the cornflour with the soy sauce, chilli sauce and lemon juice. Add to the pan and stir-fry for 1 min. Serve straight away with extra soy sauce and egg noodles or rice, if you like.

COLD SESAME PAK CHOI

Steps:

• Steam or boil pak choi to desired doneness (we like ours to still be a bit firm).
• Drain choi in a colander and use a wooden spoon to push the choi against the sides of the colander and squeeze out as much water as possible.
• Once choi is as dry as possible, whisk together soy sauce, vinegar, sugar and green onions in a glass or ceramic bowl. Add choi and toss to coat.
• Allow to chill in the fridge for one hour.
• Just before serving, add the sesame oil and sesame seeds and toss to coat. Enjoy!

PRAWN & PAK CHOI STIR-FRY

Steps:

• Heat 1 tbsp sesame oil in a large wok or frying pan over a medium-high heat and toss in the mangetout and carrot. Cook for a few mins until starting to soften and brown, then add the pak choi and spring onions. Add the noodles and prawns, use tongs to combine, and warm through.
• Pour in the soy sauce and remaining sesame oil, and toss to coat. Just before serving, scatter over the sesame seeds and chilli. Serve with extra soy sauce, if you like.

VEGETARIAN RAMEN

Steps:

• Cook the noodles with the sachet of flavouring provided (or use stock instead of the sachet, if you have it). Add the spring onions and pak choi for the final min.
• Meanwhile, simmer the egg for 6 mins from boiling, run it under cold water to stop it cooking, then peel it. Toast the sesame seeds in a frying pan.
• Tip the noodles and greens into a deep bowl, halve the boiled egg and place on top. Sprinkle with sesame seeds, then drizzle with the sauce or sesame oil provided with the noodles, and chilli sauce, if using.

SALMON TERIYAKI WITH A SESAME PAK CHOI

Steps:

• Making the terikyaki sauce.
• • In a sauce pan add the soy sauce, spring onion (keep some of the green part aside for later), chilli, ginger, garlic, maple syrup and ½ cup of water. Bring this to the boil on a medium to high heat.
• • Mix the corn flour with the remaining water then add this to the soy sauce. Allow this to simmer and reduce on a medium heat until the sauce thickens. This should take around 7 to 8 minutes. If the sauce does thicken too much, mix in more water.
• For the rest of the dish, you want to cook the salmon and vegetables at the same time.
• Salmon.
• • Heat the coconut oil in a pan on a medium to heat.
• • Season the salmon on the flesh side with salt and pepper and place in the pan skin side up. After around 3 to 4 minutes of cooking, turn the salmon over and remove the pan from the heat. The rest of the salmon should perfectly. (if the salmon is thicker it may need longer and the best way to tell is looking at the side of the fillet, you want the pink flesh to turn pink half way up the fillet.
• Vegetables.
• • In a large sauce pan, heat 1 teaspoon of coconut oil in the pan on a medium to high heat. Once hot, add the garlic and ginger and allow to slightly colour.
• • Add the peppers and pak choi to the pan with the sesame oil. Season with salt and pepper and cook for 4 to 5 minutes, stirring occasionally.
• Cook the rice or quinoa as instructed. Once everything is ready, serve the vegetables and salmon on top of the rice, with the teriyaki sauce pored over. Finish with some freshly chopped spring onions.