Sweet and Sticky Pak Choi Stir Fry Rice
This delicious stir fry recipe makes the perfect quick dinner for those busy weeknights.
The chopped pak choi is tossed in a simple stir fry sauce made. Made with ginger, garlic, soy sauce, sesame oil, rice vinegar, and honey, the sauce is slightly salty, yet tangy, and just a little sweet. The pak choi is caramelised and the rice soaks up the sauce.
Substitute:
- No pak choi? Use cabbage, peppers, sugar snap peas or leeks instead.
- No rice? Try with noodles .
- No eggs? Swap for crumbled tofu.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
270 g Pak Choi
For the sauce:
1 tbsp Ginger (grated)
2 Garlic cloves (grated)
a pinch of chilli flakes
30 g Soy sauce
30 g Rice vinegar
20 g Honey / Maple syrup
20 g Sesame oil
1 tbsp Olive oil
For serving:
120 g Rice (cooked)
2 Eggs / Tofu
For the toppings (optional):
1 tbsp Sesame seeds
Spring onion (chopped)
Carrot (grated)
Recipe:
- Slice the pak choi in half lengthwise, then cut each one in half again.
- Add the olive oil, garlic, ginger and chilli flakes to a frying pan. Cook over medium heat for 4-5 minutes until fragrant.
- Add the soy sauce, rice vinegar, honey (or maple syrup) and sesame oil. Bring to a boil, then add the pak choi.
- Cook for 5-6 minutes until tender and well-coated with the sauce.
- Add the cooked rice and eggs (or tofu(. Mix well to combine and cook for 2-3 minutes over a high heat, until the eggs are cooked (or the tofu is warm-through).
- Serve with sesame seeds, spring onions and grated carrots.
- Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days.
Leftovers
Roast any root vegetables from your Oddbox and serve with the leftover stir fry rice.
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