Pak Choi with Sprouts and Ginger

For the pak choi with sprouts and ginger, halve the pak choi or quarter it if it is larger pieces. Slice the garlic and cut the onion into fine sticks.

Roughly chop pink ginger and cashews. Keep a few sprigs of cilantro for garnish, coarsely chop the rest.

Heat grapeseed oil in a wok or sauté pan. Sauté the pak choi and season with salt and pepper. Add the onions, chili and garlic and sauté over high heat.

Extinguish with rice wine and cook for 2 minutes with lid on. Next, add cashews, pink ginger and oyster sauce and cook briefly.

Finally, add the mung bean sprouts and chopped cilantro, toss briefly, and season heavily with salt and freshly ground pepper.

Serve the Pak Choi Pak Choi with sprouts and ginger and garnish with cilantro.

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