Stir-Fried Pak Choi with Cashews


  • Wash & dry all the vegetables.
  • Separate the leaves of the pak-choi from the coarser stalks, reserve the leaves then trim the pak choi into large even sized pieces.
  • Assemble the remaining stir-fry ingredients.
  • Pre-heat the wok, add the oils then heat until ripples begin to form on the surface. Add the ginger, garlic and the chilli to the wok. Briefly, fry on all sides without burning.
  • Quickly add the pak choi stems, keep the mixture moving on the wok. Stir in the cashew nuts.
  • Pour the stock into the wok and then add the pak-choi leaves. The wok will cool a little therefore the leaves will wilt into the liquid.
  • Add the soy sauce and the oyster sauce. Stir once again then serve immediately.


  • 4 medium sized Pak-Choi
  • 1tbsp Sunflower Oil
  • 1tbsp Sesame Oil
  • 1 Clove of Garlic crushed
  • 1”or 2.5cm Fresh Ginger Root peeled and finely diced
  • 1 Red Chili pepper peeled and finely diced
  • 50g/2oz Cashew Nuts
  • 2tbsp Vegetable or Chicken Stock
  • 1tbsp Light Soy Sauce
  • 2tbsp Oyster Sauce