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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