3 cm ginger, peeled and cut into slim strips1 Tbsp sweet soy sauceWash and dry the pak choy and separate the leaves. Cut off most of the petioles and slice them into thin strips lengthwise. Leave the leaves whole.
Toast the seeds in a wok on a low heat until they begin to pop, then add the oil and stir-fry the garlic, ginger and chilli for a minute on a moderately high heat. Add the white stems and stir-fry for a minute, then add the leaves and stir-fry for another minute. Add the sauces, toss it around while stirring, and serve.
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