Siow pek chye/xiao bai cai with chilli sesame dressing

    Siow pek chye/xiao bai cai with chilli sesame dressing

    Siow pek chye/xiao bai cai with chilli sesame dressing


    3 people made this

    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.

    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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    Reviews in English (2)


    For you information, vegans definitely do not eat honey. Let me explain: We consider it cruel as the bees make it for their own dietary needs, that is to feed their hives and sustain their young. The production of honey from a single bee over its entire lifetime is only one-twelfth of a teaspoon! So each tablespoon of honey represents the workload of thirty six bees!! Furthermore, to obtain the honey, the bees are smoked out of their hives, which goes straight into their eyes and respiratory system. Bees are killed in this process. Please remove the vegan label or adjust your recipe accordingly.  -  16 Oct 2009  (Review from Allrecipes AU | NZ)


    Perhaps if the quantities were adjusted accordingly it would be more palatable but as it is, the sesame oil overpowers every other flavour making it a truly awful dish.  -  16 Jul 2011  (Review from Allrecipes AU | NZ)

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