Pak Choi stir-fry with ginger, garlic and Chili

This Pak Choi Stir-Fry takes you to the Asian continent with the flavours of fresh ginger, garlic and hot chilies... in the blink of an eye!

 Min. |   


For the sauce:

  • 1 spring onion
  • 1 Red Chili
  • 1 large clove of garlic
  • 1 tbsp peanut or sesame oil
  • 1 tbsp balsamic vinegar
  • 3 tbsp soy sauce
  • 1 tsp cornflour
  • 2 tsp brown sugar
  • Pepper
  • 100 ml water

For the topping:

  • 50 g peanuts

Step 1

Wash the spring onion and cut into rings. Harvest Chili.

Step 2

Cut the ginger into fine strips and the garlic clove as well as the Chili into thin slices.

Step 3

Heat the peanut or sesame oil in a large pan. Sauté the spring onion, ginger, garlic and Chili for 3 - 5 minutes. Flavour with brown sugar and pepper and then add soy sauce, balsamic vinegar and water.

Step 4

Bring the sauce to the boil and stir in the cornflour until it reaches a thick consistency.

Step 5

Harvest the Stir Fry and steam it in a pot for approx. 5 minutes.

Step 6

Serve the Pak Choi with the sauce and peanuts.

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