Pak Choi with Lime Dressing Recipe

The lime dressing for this Thai specialty is traditionally made using fish sauce, but vegetarians could use mushroom sauce instead. This is a wok dish that packs a fiery punch; use fewer chilies if you prefer, or remove the seeds before stir-frying. If you don't like particularly spicy food, substitute red (bell) pepper strips for some or all of the chilies.

Ingredients: (Serves 4)

30 ml/2 tablespoons oil

3 fresh red chilies, cut into thin strips

4 garlic cloves, thinly sliced

6 scallions (spring onions), sliced diagonally

2 pak choi (bok choy), shredded

15 ml/1 tablespoon crushed peanuts

For the dressing:

30 ml/2 tablespoons fresh lime juice

15-30 ml/1-2 tablespoons Thai fish sauce

250 ml/8 fl oz/1 cup coconut milk

Method:

Make the dressing. Put the lime juice and fish sauce in a bowl and mix well together, then gradually whisk in the coconut milk until combined.

Heat the oil in a wok and stir-fry the chilies for 2-3 minutes, until crisp. Transfer to a plate using a slotted spoon. Add the garlic to the wok and stir-fry for 30-60 seconds, until golden brown. Transfer to the plate.

Stir-fry the white parts of the scallions for about 2-3 minutes, then add the green parts and stir-fry for 1 minute more. Transfer to the plate.

Bring a large pan of lightly salted water to the boil and add the pak choi. Stir twice, then drain immediately. Place the pak choi in a large bowl, add the dressing and toss to mix. Spoon into a large serving bowl and sprinkle with the crushed peanuts and the stir-fried ingredients. Serve warm or cold.

Happy Cooking,

Carol