an, and brown the duck for 3 mins each side, working
Heat oil in a wok or large frying pan over high heat. Pat scallops dry with paper towels. Working in batches, stir-fry for 1-2 mins, until just cooked. Set aside.
Add Chinese kale stems, pak choi stems and garlic. Stir-fry for 1-2 mins, until just tender. Add water chestnuts, XO sauce, hoisin sauce and sweet chili sauce. Stir-fry for 2-3 mins.
Return scallops to wok along with Chinese kale and pak choi leaves. Toss until just wilted. Serve sprinkled with dried shallots.
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!
eglaze pan with stock. Simmer for about 20 mins over a
nd cook the other side for another 3-4 minutes. Just
Combine garlic with ginger, chile flakes, scallion, soy sauce and vinegar.
Add the pak choi and mix well with your hands.
Add salt and sugar, mixing again until well combined.
let stand for 1-2 hours at room temperature as it will make its own juice, then refrigerate until ready to serve.
lingfilm and leave to marinate for at least 10 minutes.
he Pak Choi and bacon. Soak the dried small shrimp for about 10
he vermicelli in hot water for 30 minutes. It must be
add the steaks and cook for 2 minutes on each side
br>Mix all the ingredients for the sauce, season with black
issolve the sugar, then bubble for about 3 mins till thickened
large carrots and the Pak choi, add together in a separate
he lime juice: set aside for 20 minutes.
Meanwhile, place
hen scatter the pieces of pak choi around and on top of
Mix the lime zest and juice with the fish sauce, soy sauce, sweet chilli sauce, water & cornflour. Set aside.
Heat the oil in a wok or large frying pan & stir fry the pak choi for 2 minutes. Remove from pan and stir fry prawns until cooked - turn pink or heated through if already cooked.
Put pak choi back in wok with prawns. Add the sauce and cook until simmering point. Mix well and serve with fresh white rice.
nd fry the marinated chicken for 15-20 mins, turning regularly
pot of boiling water for 4-5 mins. Strain, rinse
heat low fat cooking spray in a frying pan, add leek chilli and pepper strips and stir fry for 3 minutes transfer to a large pan.
add the garlic ginger and stock to the pan and bring to the boil. simmer for 5 min until veg is tender.
seperate the pak choi leave and add them to the pan with the noodles and tofu. heat through for 2 minutes until hot. serve with lemon wedges.
in and leave to marinate for 10 minutes.
Add the