Pak Choi, Ginger & Soy Mince Stir Fry

prep/cooking time: 25-30 minutes

serves: 2-3 people

Ingredients

1/3 cup dehydrated soy chunks

2 tsp soy sauce

1 tsp dark soy

1 tsp white miso

2 tsp rice vinegar

1 onion, sliced thin

2 cloves of garlic, peeled and smashed

2 heaped tbsp (25g) fresh ginger, sliced into thin matchsticks

4 pak choi’s, cut into 1/2 or 1/4 depending on their size

Method

1. Place the dehydrated soy chunks into a bowl and cover with water, let rehydrate for 15-20 minutes. You can speed up the process by adding boiling water instead- this will cut down the soaking time by ~5 mins. Drain after rehydration.

2. Depending on the size of your soy chunks, you can blitz them into smaller chunks using a food processor or by chopping them - they should be around the same size as normal meat mince.

3. In a bowl, add both soy sauces, white miso and rice vinegar, stir to combine, then add the soy mixing to coat the mince in the marinade, marinate for 5 minutes.

4. In an oiled pan on medium high heat, add the soy chunks and cook for 5-6 minutes or until no liquid is left in the pan and the mince has dried up a little. Add the onion, and cook until soft.

5. Next, add the garlic and ginger, stir fry for 2-3 minutes until the garlic starts to soften and the ginger smell mellows out a little. Add the pak choi on top of the mixture, turn the heat down to medium and add a lid on. Let the pak choi steam for 3-5 minutes, or until the leaves start to wilt a little.

6. When the leaves have started to wilt, stir the whole mixture together and try placing the pak choi on the bottom of the pot, moving the mince to the sides. Put the lid back on, cook for another 5 minutes, by this time the pak choi should be ready. Serve hot with white rice.