Hazelnut and Ginger Pak Choi

Serves

This recipe is the result of a melting pot between a Chinese vegetable like Pak Choi and a very typical North Italian ingredient like hazelnut. I hope you appreciate the flavour as well as the easy and extremely quick cooking.

Serves 3

• 1 tbsp  fresh ginger, finely chopped
• 2 cloves garlic, finely chopped as well
• 2 tbsp sesame oil, or whatever oil you like
• 2 tbsp hazelnuts, skin on
• 2 tbsp light soy sauce
• 1 medium pak choi, washed, well drained and cut into stripes of 1 cm

In a small pan roast the hazelnuts, let cool to room temperature and reduce to a medium crumble. Set aside.

In a wok or a large, heavy-based pan heat the oil and gently fry the ginger and garlic.

Place the pak choi in the pan, stir well, add the soy sauce and let cook on a medium heat for 2 minutes, frequently stirring. Scatter with the hazelnut crumble and serve hot.