Wok Seared Joi Choi with Chilli Oil & Garlic
- 1 tbsp sesame seeds
- 4 heads Joi Choi
- 1 1/2 tbsp. canola oil
- 3 garlic cloves, thinly sliced
- 1/2 tsp chilli flakes
- Sea salt, to taste
- 1/4 cup chicken stock
- 2 tsp Chilli oil
- In a dry small fry pan over medium heat, toast the sesame seeds until golden brown and fragrant, 4 to 5 minutes. Transfer to a plate and let cool.
- Cut off the tough base from each head of Joi Choi. Separate the heads into individual stalks by snapping the stalks away from their cores.
- In a wok or a large fry pan over medium-high heat, warm the canola oil. When it is hot and shimmering in the pan, add the garlic and chilli flakes and cook, tossing and stirring constantly, until fragrant but not browned, 20 to 30 seconds.
- Add the Joi Choi and a pinch of salt and cook, tossing and stirring, until the Joi Choi just begins to wilt, 1 to 2 minutes. Add the stock and cook, stirring occasionally, until the Joi Choi is just tender and the stock evaporates, 1 to 2 minutes.
- Add the chilli oil, stir well to coat the Joi Choi and remove from the heat.
- Stir in the sesame seeds, transfer the Joi Choi to a warmed serving bowl and serve immediately. Serves 4.