Bok Choi With Thai-Style Dressing
Bok choi is a crunchy vegetable with a distinctive flavour. If you can’t get hold of it you could also use Chinese cabbage. This dish (shown below) is a good accompaniment to roast duck because it provides a much-needed sauce.
Place the bok choi in a steamer set over a pan of boiling water and sprinkle over the salt. Cover and cook for 3–5 minutes until tender, then tip into a warmed serving dish.
Meanwhile, heat a wok or large frying pan until hot. Add the oil, ginger, chilli and garlic and stir-fry for 1 minute. Add the soy sauce and Thai fish sauce, just heat through, then dribble over the bok choi to serve.
- 750 g (1 1⁄2 lb) bok choi
- 1 teaspoon salt
- 1 tablespoon sunflower oil
- 2.5 cm (1 inch) fresh root ginger, peeled and finely grated
- 1 medium-hot red chilli, seeded and finely diced
- 2 garlic cloves, finely chopped
- 2 tablespoons light soy sauce
- 2 teaspoons Thai fish sauce (nam pla)