Pak Choi

• 500 g pak choi, roughly chopped into 2cm pieces
• 25 g light soy sauce
• 50

Blanch the pak choi in boiling salted water for 15 seconds. Cool in an ice bath, then drain and firmly squeeze to remove all excess water.

Put the pak choi in a bowl with the soy sauce, rice vinegar, sesame oil, spring onions, sesame seeds and garlic and leave to marinate for 15 minutes.