Stir Fried Pak Choi (Bok Choi)

As with all stir fries, the preparation takes longer than the cooking.  It pays to get all the ingredients chopped, measured and ready before you heat the wok or frying pan.

1. First, prepare the Pak Choi.  Cut and discard the thick base off the bottom and separate the leaves.  Give the leaves a rinse under cold water to remove any dirt and then cut the larger leaves into two or three pieces.  The smaller leaves can be left intact.
   
2. Heat a wok (or frying pan if you don’t have a wok) and put the groundnut or rapeseed oil in.
   
3. Once the oil is hot (there is smoke coming off the pan), put the pak choi in and stir fry it, moving the leaves around with a spoon, for about 30 seconds, then add the garlic and ginger and stir fry for a minute.
   
4. Finally, add the stock and sugar (if using) and stir fry for a further minute. The leaves should be wilted and the white part slightly softened. Turn off the heat and add the sesame oil and a slug of light soy sauce.
5. Serve the pak choi warm as a side dish.