I refuse to re-title my Friday Food, Saturday Food. I am allowing myself some leeway. This is another recipe from Jamie Oliver's book 5 Ingredients. I made this last week and it is so delicious: tangy, hot, sour and sweet. It is ready in the time it takes to cook the rice, I used the rice cooker, so 10-15 minutes. The recipe serves two generously, but it is easily doubled or tripled to serve more people. I especially appreciate that most of the five ingredients used in recipes are easily found in the supermarket. I don't have to seek out something special or tricky. My Pak Choi were larger, last week I had a bundle with three that were smaller. The recipe asks for salt, pepper and red wine vinegar outside of the 5 ingredients.
Once the rice and Pak Choi are cooked, you drizzle over a tangy hot dressing made from the chillies, onion and vinegar. It is perfect. There's nothing else to say. I love this, it is a great lunch (or dinner after you have been to the Burger Junkie for lunch) And you can also add any meat or fish to make it a main meal. I'm definitely adding this to my recipe repertoire.
Hoisin Pak Choi Rice serves 2
- 150g basmati or jasmine rice (about a cup)
- 4 spring onions
- 2 chilli, mixed colours just for the eye
- 2 Pak Choi (250g)
- 40ml Hoisin sauce
- salt, pepper
- 20ml red wine vinegar
- 20ml olive oil
Cook the rice using the method you favour. Gather your onions and chillies.
Trim the spring onions and thinly slice, separating the white and green parts. De-seed and finely chop the chillies. Place the white part of the spring onions, the chillies and the red wine vinegar in a bowl. Season with salt and pepper and stir together to make the dressing. Add the green part of the onions to the hoisin sauce and set aside.
Cut the Pak Choi in half and soak in some cold water to remove any dirt. There wasn't much in mine, but the first time round I didn't do this and there was a tiny crunch. I don't like that at all.
Heat a non-stick pan over a medium-high heat and pour in 20ml of olive oil. Carefully place the Pak Choi into the pan, cut side down, and leave to char. Char as much, or as little, as you like. I went for medium. It will take maybe 3 minutes?
Add the hoisin sauce and green onions and toss to coat the vegetables for 1 minute. It will be nicely glazed.
Add the rice and mix together gently for 1 more minute. Remove from the pat and spoon over the chilli dressing and serve. I could have eaten both serves!!! I do think this would keep well overnight and be a delicious lunch the next day.