Warm pak choi and radish salad

Ingredients for 2 servings:

• 300 g pak choi
• 150 g radishes
• 1 piece(s) ginger, walnut-sized
• 1 clove(s) garlic
• 1 tsp chili paste or 1 chili, finely chopped
• 3 tbsp soy sauce
• 1 dash of lime juice, to taste
• 1 tsp sugar
• 1 tsp oyster sauce
• e.g. salt and pepper
• 1 tbsp sesame seeds
• e.g. cress or sprouts
• 1 tbsp sesame oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

steamed

Wash the bok choy thoroughly and cut into bite-sized pieces. Finely grate the ginger and garlic. Cut the radishes into thin slices or sticks. Lightly toast the sesame seeds in a non-stick pan without oil until golden, then set aside. Add a little oil to the pan and fry the ginger, garlic, and chili paste. Then add the bok choy and cook gently for about 5 minutes, stirring constantly. It shouldn’t get too soft. Then season with salt and pepper and transfer to a salad bowl. For the vinaigrette, whisk together the soy sauce, lime juice, sugar, oyster sauce, pepper, and salt. Season to taste (it’s best to shake well in a shaker or glass jar with a lid). Then mix with the steamed bok choy and fold in the radishes. Arrange everything on plates and garnish with sesame seeds and cress or sprouts.