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Pak Choi with Lime Dressing

For this Thai recipe, the coconut dressing is traditionally made using fish sauce, but vegetarians could use mushroom sauce instead. Beware, the red chillies make this a fiery dish!

ingredients

serves 4
spring onions
pak choi
30 ml (2 tbsp) oil
3 fresh red chillies, cut into thin strips
4 garlic cloves, thinly sliced
5 ml (1 tbsp) crushed peanuts

for the dressing

15 - 30 ml (1 - 2 tbsp) fish sauce
30 ml (2 tbsp) lime juice
250 ml (8 fl oz) 1 cup coconut milk

method

1. To make the dressing, blend together the fish sauce and lime juice, then stir in the coconut milk.

2. Trim the spring onions, then cut diagonally into slices, including all but the very tips of the green parts, but keeping the green and white parts separate.

3. Using a large sharp knife, cut the pak choi into very fine shreds.

4. Heat the oil in a preheated wok and stir-fry the chillies for 2 - 3 minutes until crisp. Transfer to a plate using a slotted spoon. Stir-fry the garlic for 30 - 60 seconds until golden brown and transfer to the plate with the chillies. Stir-fry the white parts of the spring onions for about 2 - 3 minutes and then add the green parts and stir-fry for a further 1 minute. Add to the plate with the chillies and garlic.

5. Bring a large pan of salted water to the boil and add the pak choi. Stir twice and then drain immediately. Place the warmed pak choi in a large bowl, add the coconut dressing and stir well. Spoon into a large serving bowl and sprinkle with the crushed peanuts and the stir-fried chilli mixture. Serve immediately.

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