Stir-fried Pak Choi with Cashews

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AGA Know How By Richard Maggs
AGA Know How By Richard Maggs

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Stir-fries are fast work with the Aga. Apart from the pak choi, all the other ingredients can be prepared ahead early in the day ready for stir-frying just at the last moment.

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  • 1 tbsp groundnut or sunflower oil
  • 1 tbsp sesame oil
  • 1 clove of garlic, crushed
  • 2.5 cm (1 inch) fresh root ginger, julienned
  • 1 green chilli, finely chopped
  • 300-400g pak choi
  • 55g (2 oz) roasted unsalted cashew nuts
  • 2 tbsp chicken or vegetable stock
  • 1 tbsp Kikkoman’s soy sauce
  • 1 tbsp oyster sauce

Trim and slice the pak choi on the diagonal into 1 inch (2.5cm) pieces, keeping the leaves and thicker stems separate. Assemble the remaining ingredients before starting to cook.

Pre-heat an Aga wok or large saut´e pan on the Simmering Plate. Transfer to the Boiling Plate to finish heating up for a minute. Add the oils and as soon as a ripple pattern forms, add the garlic and ginger. Stir well to allow the aromatics to flavour the oil but prevent them from burning. Quickly add the chilli with the pak choi stems and stir-fry for two minutes. Add the cashews and cook for a further minute. Pour over the stock and add the pak choi leaves and continue stirring until wilted. Season with the soy and oyster sauces and serve immediately.

Conventional Cookers Stir-fry over a high heat, reducing the heat a little if necessary once the pak choi starts to wilt.

Serves 4-6

Recipe by the AGA Cookery Doctor, Richard Maggs.

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Size 5
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