Pak choi with goji berries

I’ve taken this idea from one of my family’s most visited Chinese restaurants. The goji berries give it a deliciously sweet kick when paired with the pak choi, or bok choy – either way, it’s also known as Chinese cabbage.

Serves 2

Ingredients

• 1 tbsp Lucy Bee coconut oil
• 2.5cm/1 in piece of fresh ginger, peeled and finely chopped
• 1 tbsp sesame oil
• 2 tbsp gluten-free tamari sauce
• 1½ tbsp red wine vinegar
• 40g/1 1/2 oz goji berries
• 1 tbsp honey or maple syrup
• 90ml/1/4 cup plus 2 tbsp water
• 3 pak choi (bok choy), stems separated

Method

1. Melt the coconut oil in a deep pan or wok over a medium heat. Add the ginger and sauté for 1 minute. Stir in the sesame oil, tamari and vinegar, then add the goji berries and reduce the heat to low.

2. Simmer for 5 minutes or until the goji berries have softened, then add the honey or maple syrup and stir again. Finally add the water and pak choi (bok choy), cover and simmer for a further 10 minutes. Stir again and serve hot.

Tips and notes

Try adding a sprinkling of sesame seeds or crushed cashews to serve.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.