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Ingredients
Method
- 2 tbsp oil
- 4 slices of prosciutto, chopped
- ½ chopped onion
- 3 chopped garlic cloves
- 4cm piece of ginger, grated
- 2 tsp chilli flakes
- ½ tbsp Thai fish sauce
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 250g pak choi, quartered
- 400g celeriac, peeled and ribboned with a veg peeler
- 3 sliced spring onions
- Heat the oil in a frying pan and fry the onion and prosciutto for 6 mins, or until the onion is soft and the ham is crisp. Add the garlic, chilli flakes and ginger and cook for 2 mins, then add the fish sauce, sugar, soy sauce and 3 tbsp of water, and cook for another minute or so. Remove from the heat and set aside.
- Add the pak choi to a large pan of boiling water. Boil for 1 minute, then add the ribboned celeriac. Boil for 30 seconds, then drain. Toss the vegetables with the sauce, scatter with spring onions and serve. Perfect!
20 mins
4 serving
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