BURNT GARLIC POK CHOY

Simple, classic clean eating!

You will need:

Bunch of fresh pok choy

Garlic

Onions

Sesame Oil

Salt and crushed red pepper

A simple, yet elegant dish that relies entirely on the flavours of the ingredients.

Fresh pok choy always looked very tempting to bring home, but I could never figure out what to do with it. This simple recipe has now made pok choy a favourite ingredient and this recipe a staple meal accompaniment!

While any oil will do, sesame oil makes a big difference. Its important to get the oil very hot to burn the garlic and caramelise the onions at the same time. Sesame helps with both.

Slice the garlic pods roughly - as they need to burn on the outside, but retain their flavour when you bite into it. Slice the onions fine, as they need to cook quickly.

This is a snappy recipe, so takes just a few minutes on the stove before the pok choy leaves are ready. I like to use the pok choy leaves whole. If it is a large bunch, split them vertically - so as not to split the leaves from the stem. Use a large wok, large enough that the leaves fit comfortably within the wok.

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Recipe:

Ingredients:

1 large bunch pok choy, sliced vertically

2 garlic pods, sliced roughly

1 onion sliced fine

1 tbsp sesame oil

Salt and crushed red pepper to taste

Method:

In a wok, heat oil. When really hot, add garlic and cook until brown.

Add sliced onions, and cook until transparent.

Add pok choy and salt and mix well. Cook until leaves begin to soften.

Sprinkle red crushed pepper and serve hot.