• 4 pak choi
• 1 tbsp coconut oil (or extra virgin olive oil)
• 1 tbsp toasted sesame oil
• 1 large garlic clove , sliced very thin
• 1 spicy red chili , seeded and finely sliced (optional)
• 1 teaspoon light soy sauce
• 1 teaspoon toasted sesame seeds
• Sea salt and white pepper
Cut the pak choi at the base of the root to separate the leaves. Rinse well and drain. Pat dry.
Heat the coconut oil in a large sauté pan over a medium heat and add 1 teaspoon sesame oil, garlic, and chili until they begin to color and get fragrant, then add the soy sauce and pak choi. Toss lightly until fully coated and cover with a lid. Reduce the heat to low and cook for 3-5 minutes, tossing occasionally, just until the leaves have wilted (the stalks should be tender-crisp). Remove from pan.
Drizzle the rest of the sesame oil on top, sprinkle seeds on top, season with sea salt and freshly ground pepper, serve immediately.
Chef’s note: Goes great with fish, chicken, or tofu.