Wok Tossed Pak choy & Baby Corn
2 packets of baby corn
1 or 2 packets of pakchoy
10 cloves of garlic – finely chopped
1 or 2 spoons of light soy sauce
Chop the baby corn so there is plenty more and slice the pakchoy as well, you can just half some of the big leaves but the medium and small sized ones leave them as is.
Heat the wok ( kadai ) and then add the chopped baby corn. Toss is about till the corn starts to brown and roast a bit.
add some of the chopped garlic and keep tossing the corn about so it roasts and cooks.
After some time add the pak choy and cook it with the corn. Add the remaining chopped garlic and a spoon of the soy sauce.
It will take some time for the pakchoy to cook so you can keep covering it for a bit so it steams. Keep stiring the two and if you want a little more colour add some more soy sauce.
Once the pakchoy turns bright green you know it’s cooking so let it steam for maybe 3 minutes with the lid on and then serve.
I like my greens crunchy so I don’t cook the pakchoy through and through and I use a lot of soy depending on my mood. It can get salty so don’t over do it. This recipe doesn’t need a drop of oil or sugar or anything else. You can add anything you want to this but for a quick fix and to cook under 50 bucks this is your best bet! Enjoy !