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.
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
Directions Prep:10min › Cook:1min › Extra time:1min › Ready in:12min
Combine the ginger, chilli, garlic, sesame oil, mirin, soya sauce and sugar in a small bowl.
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.