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🍽️ Pak Choy with Asian Vinaigrette

186 kcal · 30 min · 4 servings

Ingredients

• 4 bunches Pak Choi
• 3 tbsp Sesame oil
• 1 red chili pepper
• 150 ml dark soy sauce
• 2 tbsp freshly grated ginger
• 2 tbsp freshly chopped lemongrass
• 1 tsp Mirin (sweet rice wine)
• 1 tbsp Sesame seeds

Instructions

1. 1. Separate the leaves from the Pak Choy head.
2. 2. Wash the leaves thoroughly.
3. 3. Remove any tough or wilted parts.
4. 4. Pat the leaves dry with a kitchen towel.
5. 5. Heat the sesame oil in a pan.
6. 6. Fry the Pak Choy leaves for 4 to 5 minutes, turning them occasionally.
7. 7. Wash the chili pepper.
8. 8. Cut the chili in half lengthwise.
9. 9. Remove the seeds from the chili.
10. 10. Finely chop the chili.
11. 11. Mix the chili with the remaining ingredients for the dressing.
12. 12. Season the dressing to taste.
13. 13. Drizzle the finished dressing over the Pak Choy.
14. 14. Sprinkle the dish with sesame seeds.
15. 15. Serve the Pak Choy directly from the pan.

Nutrition per serving

• kcal: 186
• Protein: 9 g · Fett/Fat: 13 g · Carbs: 8 g