Sesame Peanut Beans with Pak Choi
Ingredients
Sauce
- 1 tbsp chilli oil
- 1 bunch spring onions (white and green parts separated)
- 3 garlic cloves, grated
- 1 tbsp fresh ginger, grated
- 1 tbsp chilli crisp
- 1.5 tbsp smooth peanut butter
- 1.5 tbsp tahini
- 1–2 tbsp soy sauce
- 2 tsp rice wine vinegar
- 2 × 400g tins butterbeans, drained
- 200ml vegetable stock
Greens
- 2 bulbs pak choi
- Oil, salt, and pepper
Garnishes
- Finely sliced spring onions
- Black sesame seeds
- Fresh chilli slices or coriander
Preparation
Sauté the white parts of the spring onions, garlic, and ginger in chilli oil.
Stir in the peanut butter, tahini, and chilli crisp until melted.
Add butterbeans and stock, stirring until coated.
Simmer gently.
Reduce the heat, partially cover, and braise for 10–15 minutes, stirring occasionally.
Add more stock if needed.
Halve the pak choi, season with oil, salt, and pepper.
Char on a hot grill pan for 3 minutes per side.
Spoon the beans into bowls, top with pak choi and your choice of garnishes.
