Garlic, Shoyu, Pak Choi

The salty goodness of the Oat Shoyu with the buttery sweetness of the seared garlic makes this Pak Choi sing.

Saucy Tip: Use as much garlic as you have in house.

Preferably 1 bulb for this quantity of Pak Choi, She can take it!

Ingredients

• Garlic 1 bulb
• Oil 1 Glug (We used cold pressed rapeseed oil)
• Mustard seeds 1 tsp
• Pak Choi 2 heads
• Oat Shoyu 1 tbs  (Can substitute soy or coconut aminos)

Directions

• Heat a largeish pan with a glug of oil.
• Crush garlic then sear in the oil on both sides.
• Add a tsp of mustard seeds then your Pak Choi.
• Lid on the pan and let her steam for 1 minute.
• Stir then add a tbs of Shoyu.
• Lid on and steam for another minute.

Check how tender she is, we don’t want her too soft, she will start to lose her colour. Just al dente is perfect. Decant into a bowl to serve.