Yum! This recipe rates under delicious in my flavour books! I served it with plain stuffing, but the flavour is rich enough to really do well with Couscous. Since it is a quick prep meal, you’ll find this an excellent summer meal!
Make Sauce in blender or food processor:
-1/4 cup peanut butter, or substitute 1/2 cup nuts (peanuts or cashews) browned in a pan plus a wee bit of oil
-1/4 cup white vinegar
-6 tbsp honey or corn syrup ~mine was a mix of both as I got tired of waiting on the honey.
-1/4 cup reduced sodium soya sauce
-1 inch of Ginger root, finely diced and pressed with side of large knife or could likely substitute 1/4 to 1/2 tsp ginger powder
-dash or 4 of Tabasco sauce
-1 tbsp cornstarch or 2 tbsp flour ~entirely optional, I didn’t use this and ended up with a bit more runny mixture.
Once measured into blender, mix them up well and set aside.
Take 1 head of Pak Choi (also called Bok Choi) and chop off the bottom bit. Remove any yucky leaves, essential if cooking with a 5 year old daughter who gets grossed out easily. Slice up nicely, then put in salad spinner and really clean the diced Pak Choi throughly!
Now you can do the recipe with just the Pak Choi, but I added 8 oz frozen diced chicken meat, just the dark meat. I can buy 4 lbs of diced dark chicken meat for $3, so I add it as Dh won’t go vegetarian.
Also, I added 4 medium onions in lengthwise strips.
In large pan or wok of your choice, heat up some oil or water, and saute onions and meat. After about 5 minutes add Pak Choi. After about 4 more minutes pour on the sauce. Note: if you want your sauce to thicken, use flour or cornstarch and add to mixture before adding to wok. Cook a bit longer. Serve!
Watch your fussy child complain, but the rest should tuck in just fine! Personally, next time this will be served with Couscous in our house!