Eastington@Paddington

from Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen–and Everything in Between(page 148) by Pippa Middlehurst

• Garlic fried in EVOO
• Organic pak choi
• Shaoxing rice wine, salt, brown sugar, black pepper
• Sesame oil, light soy sauce

I substituted crispy shallots for crispy garlic.

Very good, but I still prefer Nigel Slater’s asian greens with garlic and oyster sauce (more Unami)

Served with pan seared tuna topped with “Double Trouble-Hot Chilli Wasabi Mustard”

and new potatoes cooked in duck fat.