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Green wok vegetables

Green wok vegetables

This is a really versatile dish where the pak choi can be swapped for savoy cabbage, chinese leaves or spring cabbage

Serves: 4

What you need:

  • 2 yellow peppers
  • 1 large or 4 small pak choi (If necessary, can be substituted for: spring cabbage, Savoy cabbage or Chinese leaves)
  • 125 g sugar snaps
  • 2 chillies
  • 1 tbsp sesame seeds
  • Oil for frying
  • 1 clove garlic
  • 1 tsp ground ginger
  • 50ml Kikkoman Soy Sauce
  • 1 tbsp honey

What you do:

  1. Cut the pepper into thin strips.
  2. Halve the small pak choi or chop the large ones roughly.
  3. Halve the sugar snaps lengthways and cut chilli into thin strips.
  4. Toast the sesame seeds in a dry pan and put them to one side.
  5. Stir-fry the pepper in oil with added garlic for 2 mins.
  6. Add pak choi, sugar snaps and ginger and fry for a further 2 mins.
  7. Add soy sauce, bring to the boil and season to taste with honey.
  8. Serve the vegetables with grilled meat, poultry or fish.
  9. Preparation time 15 min.

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Kikkoman

Kikkoman

Kikkoman's world famous naturally brewed soy sauce is still made to the same traditional recipe created in Japan 300 years ago using just soybeans, wheat, salt and water to bring out the flavour of your dishes.

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