Ingredient:
250 g (8 oz) pak choi
2-3 tbsp sunflower or sesame oil
250 g (8 oz) sugarsnap peas, trimmed
1 red pepper, halve deseeded, and cut into strips
1 yellow pepper, halved, deseeded, and cut into strips
300 g (10 oz) shiitake mushrooms, sliced
2-3 hot fresh red chillies, halved, deseeded, and sliced
2-3 tbsp soy sauce
Salt and black pepper
Method:
Cut the leafy tops off the pak choi, shred the leaves coarsely, and reserve. Slice the stems in half, or into quarters if they are large.
Heat the oil in a wok or large frying pan. Add the peas, peppers, and chilli, and stir-fry over a high heat for about 3-4 minutes. Add the mushrooms and pak choi stems and continue to stir-fry for another 2-3 minutes.
When the vegetables are just about tender, add the shredded pak choi leaves with a dash of soy sauce. Taste and add salt and pepper if needed, plus more soy sauce if you like. Serve immediately.
250 g (8 oz) pak choi
2-3 tbsp sunflower or sesame oil
250 g (8 oz) sugarsnap peas, trimmed
1 red pepper, halve deseeded, and cut into strips
1 yellow pepper, halved, deseeded, and cut into strips
300 g (10 oz) shiitake mushrooms, sliced
2-3 hot fresh red chillies, halved, deseeded, and sliced
2-3 tbsp soy sauce
Salt and black pepper
Method:
Cut the leafy tops off the pak choi, shred the leaves coarsely, and reserve. Slice the stems in half, or into quarters if they are large.
Heat the oil in a wok or large frying pan. Add the peas, peppers, and chilli, and stir-fry over a high heat for about 3-4 minutes. Add the mushrooms and pak choi stems and continue to stir-fry for another 2-3 minutes.
When the vegetables are just about tender, add the shredded pak choi leaves with a dash of soy sauce. Taste and add salt and pepper if needed, plus more soy sauce if you like. Serve immediately.
