1 piece of ginger, 1-inch long, shredded
1 green garlic bulb, sliced
2 pac choi, trimmed and cut into halves or long wedges
¼ cup sesame seeds, toasted
½ teaspoon sweetener of choice
½ head of green garlic clove, smashed
3 tablespoons soy sauce, or to taste
chili oil to serve
1. For the sauce, toast the sesame seeds in a dry frying pan until they color and smell fragrant.
2. Crush to a paste with the sweetener, garlic, and soy sauce in a mortar and pestle or spice grinder. Add enough sesame oil to make a pourable sauce.
3. Heat a little oil in a wok or frying pan and fry the ginger and garlic, add the pac choi and stir-fry quickly until the stems are just tender. Tip onto a plate and drizzle with chili oil.