Sesame and Ginger Dressed Pak Choi
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Sesame and Ginger Dressed Pak Choi

with Peanuts and Fresh Chilli

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time15 minutes
Cooking time10 minutes


serving amount

2 unit(s)

Pak Choi

1 unit(s)

Red Chilli

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

22 grams

Ginger, Garlic & Lemongrass Puree

20 milliliter(s)

Sesame Oil

(Contains Sesame)

Not included in your delivery

1 tbsp


2 tbsp



Nutritional information

Energy (kJ)936 kJ
Energy (kcal)224 kcal
Fat16.8 g
of which saturates2.8 g
Carbohydrate12 g
of which sugars9.7 g
Protein6.3 g
Salt2.19 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Rolling Pin
Small Bowl
Large Frying Pan



a) Halve the pak choi lengthways.

b) Thinly slice the chilli. TIP: Prepare less if you prefer things milder.

c) Crush the peanuts in the unopened sachet using a rolling pin.

d) In a small bowl, combine the soy sauce, the ginger, garlic and lemongrass puree, half the chilli, half the peanuts, the honey and the water (see pantry for amount).


a) Heat the sesame oil in a large frying pan on medium-high heat.

b) Once hot, lay in the pak choi, cut-side down. Season with salt and pepper. Cook for 2-3 mins, then turn over and cook for another 2-3 mins on the other side. The pak choi should be slightly browned and charred. 

c) Reduce the heat to medium, add the soy sauce mixture and pop a lid (or some foil) on the pan and leave to steam for another 3 mins.

d) Remove the lid from the pan and fry to thicken the sauce, 1 min.


a) Pop the pak choi onto your serving plate and drizzle over any sauce left in the pan.

b) Sprinkle over the remaining peanuts and chilli to finish.

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