Siow pek chye/xiao bai cai with chilli sesame dressing

Siow pek chye/xiao bai cai with chilli sesame dressing


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About this recipe: Siow pek chye/xiao bai cai a sensational makeover: a spicy dressing makes all the difference to this Asian green. Serve with chargrilled chicken, pork steaks or stir-fried tofu cubes marinated in soya, ginger, honey and garlic, together with rice or noodles.

Janet Mitchell

Serves: 2 

  • 1 tablespoon fresh ginger, finely chopped
  • 2 red chillies, finely sliced diagonally
  • 2 cloves garlic, finely chopped
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15ml) mirin (Japanese rice wine)
  • 1 tablespoon (15ml) soya sauce
  • 1 teaspoon caster sugar
  • 1 bunch Siow pek chye/xiao bai cai (500 g)
  • 2 tablespoons toasted sesame seeds

Prep:10min  ›  Cook:1min  ›  Extra time:1min  ›  Ready in:12min 

  1. Combine the ginger, chilli, garlic, sesame oil, mirin, soya sauce and sugar in a small bowl.
  2. Blanch the siow pek chye/xiao bai cai boiling water in a large saucepan for 1 minute, then place on a serving plate. Drizzle with the dressing then sprinkle with the sesame seeds.

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