Pok Choi in Garlic & Ginger

Name: Pok Choi in Garlic & Ginger
Prep time: 5 min
Cook time: 5 min
Yield: 2 to 4 servings
Cuisine: Chinese Menu
Ingredients: Pok Choi — 3 heads; Garlic — 4 cloves; Ginger — 15g; Spring Onions — 2; Olive Oil — 2 tbsp; Lemon Juice — 2 tbsp; Brown Sugar — 1 tsp; Soy Sauce — 1 tbsp; Sesame Oil — 1 tsp; Sesame Seeds — 1 tbsp

This comforting 'fakeaway' favourite brings together a wonderfully fluffy, golden-brown omelette packed with tender prawns, crisp carrots, and sweet roast pork, all generously smothered in a rich, savoury brown gravy. It offers an irresistible contrast between the crisp, pan-fried edges of the egg and the deeply flavoured, glossy sauce that perfectly balances sweet and umami notes in every single satisfying bite.

Cuisines

Cooking Instructions

Preparation: 5 minutes
Cooking: 5 minutes

Servings: 2 to 4

Notes:

Adding the pok choi stems to the pan first ensures they cook through and soften slightly before the delicate leafy greens are added.

Toasting the sesame seeds in a dry pan beforehand enhances their nutty aroma and adds a pleasant crunch.

Vegetable oil or peanut oil can be used as an alternative to olive oil for stir-frying.

Prepare Vegetables
Trim the root ends from the pok choi heads, rinse thoroughly in cold water, and dry. Separate the thick stalks from the leafy greens, then cut the stalks in half lengthwise. Thinly slice the garlic cloves and grate the fresh ginger. Finely slice the spring onions, reserving the green tops for garnish.

Mix Lemon Soy Sauce
In a small bowl, combine the fresh lemon juice, soft brown sugar, and light soy sauce, stirring until the sugar dissolves completely.

Toast Sesame Seeds
Place a dry pan over medium heat, add the sesame seeds, and toast for 1 to 2 minutes until lightly golden and fragrant. Transfer to a plate.

Sauté Aromatics and Stalks
Heat olive oil in a pan over high heat. Add the grated ginger and sliced garlic, sizzling for 30 seconds until fragrant. Add the pok choi stalks first and stir-fry for 1 to 2 minutes until slightly softened.

Add Leaves, Sauce, and Serve
Toss in the pok choi leafy greens along with the lemon soy sauce mixture. Stir-fry rapidly for another minute until the leaves wilt slightly and turn glossy. Drizzle with sesame oil, transfer to a serving bowl, and garnish with toasted sesame seeds and sliced spring onion greens.