I had a pak choi and fresh ginger left from yesterday’s Chicken & Pak Choi in Oyster Sauce recipe so since I hate wasting, I decided to improvise a quick healthy meal with them today.
I had this as a main meal with some sautéd sugarsnap peas, but I think it would work well as a side with chicken or fried tofu.
- 2 cups of cooked rice
- 2 to 3 heaped Tbsp finely chopped ginger
- 1 pak choi
- 2 or 3 spring onions
- A few garlic cloves
- Sesame seeds (to taste)
- Olive oil (or cooking oil of your choice)
- 3 Tbsp tamari sauce (I used Kikkoman) or light soy sauce
- 3 Tbsp rice vinegar
- 1 Tbsp maple syrup or honey
- Black pepper
- Cook some rice.
- Slice the pak choi and spring onions and finely chop the garlic and ginger.
- Pan fry the ginger in a bit of olive oil (on medium heat) in a frying/sauté pan or wok, for a few minutes. Then add the pak choi and keep on frying for a couple of minutes. Turn the heat down to medium low and add the garlic and spring onions. Fry for about a minute and add the rice. At this point, add a bit more oil if it’s too dry and fry for another few minutes.
- Add the tamari sauce, vinegar, syrup salt and black pepper.
- Mix well and serve with sesame seeds sprinkled on top.