Ingredients
- 3–4 heads of pak choi, halved or quartered lengthways
- 1 tbsp coconut oil or extra virgin olive oil
- A thumb of fresh ginger, cut into fine matchsticks
- 2 garlic cloves, thinly sliced
- 1 tbsp tamari (gluten-free soy sauce)
- 1 tsp toasted sesame oil
- 1 tbsp sesame seeds, toasted
Method
- Rinse: wash the pak choi well, as grit can hide at the base of the leaves.
- Stir-fry: heat the oil in a wok or large frying pan, add the ginger and garlic and stir for 30 seconds until fragrant.
- Cook the greens: add the pak choi, cut side down, with 2 tbsp water. Cover and cook for 2–3 minutes, until the stems are just tender.
- Finish: add the tamari and sesame oil, toss, and scatter with sesame seeds.
Why it's good for you: Pak choi is a calcium-rich, low-oxalate leafy green, so it offers calcium the body can actually use, along with vitamin C and vitamin K. Fresh ginger contains gingerols, compounds that have been studied for their ability to calm inflammatory pathways, and it is a time-honoured digestive warmer.
Good to know: For a low-FODMAP version, use 1–2 tbsp garlic-infused olive oil instead of the garlic (the FODMAPs in garlic don't pass into the oil).
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