Caramelised sweet and sour pak choi

    30 min

    If you cannot find baby pak choi, you can also use regular pak choi for this unusual side dish. Just keep in mind that it will need more time to cook.

    3 people made this

    Serves: 4 

    • 8 baby pak choi
    • 2 tablespoons coarse salt
    • 10 pitted black olives, halved
    • 50g caster sugar
    • 50ml white wine vinegar
    • 1 tablespoon potato flour or corn flour
    • 2 tablespoons toasted sesame oil
    • salt and pepper

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Wash pak choi but do not detach the leaves.
    2. Bring water to the boil in a saucepan large enough to hold the pak choi. Add salt and boil pak choi for 5 minutes. Drain and set to one side.
    3. Boil olives in water for 1 minute. Drain.
    4. Caramelise sugar in a heavy frying pan over medium heat, stirring constantly, till it it melted and has a caramel colour. Carefully add vinegar and 100ml water and stir till smooth.
    5. In a small bowl stir the potato flour with 1 tablespoon water till smooth. Add this to the simmering caramel and stir well till evenly mixed. Add olives and cook for a further 30 seconds. Remove from the hob.
    6. Heat sesame oil in the frying pan and add the pak choi. Stir fry till they are lightly coloured. Add salt and pepper to taste, then add the caramel and stir well so the pak choi is evenly coated. Serve immediately.

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