Mat Follas’ Pak Choi with Chilli, Orange and Pomegranate
Pak choi, pan-fried in a little sesame oil, is one of my favourite things to eat on its own. Here I’ve added some heat with a chilli and some sweetness to make a delicious dish for a light lunch or an appetiser for a dinner party.
Prepare: 5 minutes
Cook: 6 minutes
4 pak choi
1 red chilli
seeds of 1 pomegranate
sesame oil, to coat
sea salt, to season
Remove the outer leaves and slice the pak choi in half. Rub the halves with sesame oil.
Zest the oranges and set aside. Cut the peel and pith from the oranges, then cut the segments out using a small, sharp knife between the membranes.
Finely slice the chilli on the diagonal.
Preheat a large, heavy-based saucepan over a high heat until it is scalding hot. Carefully place the pak choi in flat-side down and leave for 2-3 minutes until it is starting to char.
Turn the pak choi over and, after 1 minute, take off the heat.
Add the orange segments, sliced chilli and pomegranate seeds. Stir quickly for 2 minutes to stop any of the ingredients burning and serve immediately on warm plates. Sprinkle with a little reserved orange zest and sea salt to taste.
Extracted from Vegetable Perfection by Mat Follas (Ryland Peters & Small, approx €20), out now. Photography by Steve Painter © Ryland Peters & Small.