Pak Choi in spicy red sauce

Ingredients for 1 servings:

• 1 head of pak choi
• 1 small shallot(s)
• 1 clove(s) garlic
• ½ tsp fresh ginger
• 1 tsp curry paste, green
• ½ tsp sambal oelek
• 1 tsp, heaped tomato paste
• 1 dash of soy sauce
• 1 pinch(s) of sugar, optional
• 1 pinch of anchovy paste or crab paste, optional
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

a side vegetable or warm salad, e.g. with spring rolls

Wash the bok choy and separate the firm white stalks from the green leaves. Cut the stalks into bite-sized pieces or thin strips, and cut the leaves into wide strips. Smaller leaves can also be left whole. Slice the shallot into thin rings. Roughly chop the garlic and very finely chop the ginger. Sauté the shallot, ginger, garlic, curry paste, and anchovy paste (if using) in a little oil until the onion begins to become translucent and everything is very fragrant. Add the bok choy stalks, cover, and cook over moderate heat for about two or three minutes. Stir and add the green leaves on top. Continue to simmer, covered, until the leaves begin to wilt. Add the soy sauce, sambal oelek, and tomato paste, mix well, and season to taste. The larger pieces of bok choy should still be firm to the bite. If you like, you can keep the vegetables warm a little longer and let them simmer until everything is soft.