Stir fries are quick and healthy, the transformation of raw vegetables into something deeply pleasurable happens in a matter of minutes. I love Pak Choi, when paired with ginger, garlic and soy sauce it's totally transformed. The addition of sweet potato and cashews for crunch and colour make it a dish you would be happy to serve to anyone anywhere, I like to serve it over a bowl of steaming Thai jasmine rice.
Ingredients
Serves: 4
- 2 chicken breasts, cut into thin strips (370g)
- 4 pak choi (450g) washed and cut into quarters lengthwise
- 1 sweet potato (500g) peeled and cut into thin chips
- 2 red onions peeled, halved and sliced
- 1 solo garlic (20g) peeled and chopped
- 1 piece of fresh ginger (30g), peeled and shredded
- 1 red chilli (16g) deseeded and shredded
- A handful of cashew nuts (80g)
- 6 tbsps of dark soy sauce
- 1 tbs honey
- 2 tbsp sunflower oil
- A little splash of water
- Salt and pepper
Method
- Heat the oil in a wok or large pot and add the Chicken the sliced onion, then the sweet potato, quickly followed by the pak choi, chilli , garlic and ginger.
- Add the water, turn all the vegetables around and cover with a lid for two minutes over a high heat.
- Add the soy sauce, salt and pepper then cook for 1 more minute till the soy sauce coats the vegetables, season and serve.
