Servings - 3

Ingredients: 

• 300g Chinese cabbage | pak choi | bok choy 

• 2 tbsp soy sauce 

• 1/4 cup vegetable stock 

• 1 tbsp honey 

• 4 tbsp sesame oil 

• 1/2 tsp chilli flakes  

• 1/2 tsp vinegar 

• 1 tbsp vegetable oil 

• 1 - inch minced ginger 

• 2 tbsp minced garlic 

• 4 tbsp spring onion 

• Water 

• Salt to taste 

• Fettuccine or any type of pasta  

Method:  

1. Rinse and dry using a kitchen towel or paper towels. 

2. Cut each bok choy, halved lengthwise. 

3. Combine soy sauce, vegetable stock, honey, 1 tablespoon sesame oil, vinegar, and red chilli flakes in a bowl. 

4. Add 2 tablespoons of sesame oil and heat until just smoking in a nonstick pan. 

5. Place the bok choy cut side down and lightly press down.  

6. Cook until lightly browned without moving, about 2 to 3 minutes. 

7. Flip the bok choy and cook the other side for 2 to 3 minutes. Remove to a plate. 

8. Add 1 tablespoon vegetable oil and 1 tablespoon of sesame oil to the pan and heat the oil.  

9. Add ginger, garlic and saute, then add spring onions, saute until fragrant. 

10. Now, add the soy sauce mixture to the pan, stir and simmer until thick.  

11. Place the bok choy back in the pan, and cook for 1 to 2 minutes or until the sauce glazes. 

12. Flip and cook the other side for 2 to 3 minutes. 

13. And transfer to a platter.  In a pot, add enough water, bring the water to boil and add some salt. 

14. Now, add fettuccini and cook for 8 to 10 minutes or until done and then drain.

15. Transfer bok choy and fettuccine to a platter, garnish with sauce and sesame seeds.