Pak choi and sweetcorn fried with garlic and ginger.
A simple yet delicious stir fry recipe for the lazy evenings/afternoons!
I love pak choi in stir fries as you get the bite of the lower stem but you also get your juicy leafy greens from the top part. It also has a light flavour which goes perfectly with with sweetness from the babycorn, sesame and garlic!
You can enjoy this as a side dish, or double up and have it as a main. If you have it in your kitchen, you can throw some tofu in there too to bulk it out a little 🙂
I used by the vegetarian stir-fry sauce by Lee Kum Kee which you can find in most big supermarkets. It has a strong soy and mushroom flavour which is perfect for stir fries, dipping sauces and glazes.
Give it a go and let me know how you get on.
Prep time: 2 minutes
Cooking time: 5 minutes
Total time: 7 minutes
- 1 tbsp sesame oil
- 4 cloves garlic, sliced
- 1 inch ginger
- 2 pak choi, stemmed
- 1 cup baby sweetcorn, halved length ways
- 2 tbsp soy sauce
- 2 tbsp vegetarian oyster sauce
- 1/2 tsp garlic powder
- 1/4 cup water
- 1 tsp sesame seeds, to garnish
- 4 stems spring onion, to garnish
- Fry your garlic and knob of ginger in sesame oil for 2 minutes until they start to brown.
- Add the sweetcorn and fry for another 2 minutes on a high heat.
- Add your pak choi, soy sauce, vegetarian oyster sauce, garlic powder and water and toss on a high heat for 3 minutes.
- Fish out your ginger cube as it’s not fun to bite into.
- Garnish with sesame seeds and spring onion, and add more soy sauce to taste.