Fried pak choi with teriyaki sauce, chili cashew nuts and lime yoghurt dip


1 For the cashews, combine chili powder, paprika powder, salt, pepper and sunflower oil in a bowl. Roast cashews in a pan. Add the spiced oil, stir to combine and fry briefly. Put pan aside.

2 For the dip, rinse limes through hot water, pat dry, finely grate the skin for zest and squeeze out the juice. Mix the lime juice with the zest and yoghurt. Season with salt and pepper.

3 Wash pak choi, shake dry and cut in half lengthwise or quarter by size. Heat sesame oil in a pan and sauté the pak choi on high heat while flipping for about 4 minutes. Add teriyaki and fish sauce and simmer for about 3 minutes. Season with salt as desired. Arrange pak choi, sprinkle with chili cashew nuts and drizzle the yoghurt dip on top.

Tip: If you want to refine this dish even more, you can also use spices such as star anise, cinnamon or Szechuan pepper.

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