Charred Pak Choi, Garlic, Chilli & Lime Butter

Charred Pak Choi with Miso, Garlic, Chilli & Lime Butter and Toasted Sesame Seeds

Ingredients

1 Pak Choi
2 tsp Sesame Oil
1 pinch Smoked Salt
1 tbsp Butter (I use Naturli block)
2 Garlic Cloves
1 Lime
2 tsp Miso Paste
1/2 tsp Chilli Flakes
1 tbsp Sesame Seeds

Variations
You can use any type of cabbage instead of pak choi in this recipe.

Method

1. Cut the pak choi in half lengthways. Wash gently, keeping each half intact, taking care to remove any grit or soil from between the leaves. Pat dry well.
2. Set a frying pan to medium heat. Add the sesame oil, and leave to heat for 30 seconds.
(Turn heat down if the oil begins to smoke)
3. Place both halves of the pak choi into the pan, flat-side-down. Press down firmly with a spatula, so that the vegetable has good contact with the base of the pan. If you can, leave the green leaves overhanging the pan, as they need less cooking than the thicker part. Leave to cook for 4-5 minutes, lifting occasionally to check it's not sticking or burning.
(You want a little browning, but not a thick and acrid black char!)
4. Turn the pak choi over, and tuck in the leaves. Sprinkle evenly with a pinch of smoked salt. Place a lid over the pan and continue to cook for 3-4 minutes.
5. Remove the pak choi from the pan and set aside.
6. Lower the heat on the pan. Add the butter, finely minced garlic, miso and chilli flakes. Once the butter has melted, stir well until all the ingredients have combined. Cook for 2-3 minutes, until the butter has browned. Turn off the heat, and quickly stir in the juice and zest of the lime.
7. In a separate pan, toast the sesame seeds. Set the pan to medium heat, add the seeds, then cook for 3-4 minutes, tossing occasionally. The seeds till turn golden and release a nutty aroma.
(This step can be done ahead of time, to prevent the pak choi from getting cold!)
8. Serve with the butter drizzled over the pak choi, sprinkled with seeds.

This dish is delicious served on a bed of whipped tahini or whipped tofu, with fluffy white rice.

The pak choi should be well-cooked and softened in some parts, but still be slightly undercooked and crunchy in the thicker parts. The variation in texture is what makes this dish so special!

@greenhouse.plant.based.dining