Roasted Kidney Beans with Pak Choi

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Pat the drained kidney beans dry with paper towels to help them crisp up during roasting.

   Tip: Drying the beans thoroughly ensures they become crispy rather than steamed on the outside.

2. 2

   Spread the kidney beans on a large baking tray, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat evenly. Roast for 20-25 minutes, stirring halfway through, until the beans are golden and crispy.

   Tip: Don't skip the stirring step to ensure even browning on all sides.

3. 3

   While the beans roast, whisk together the soy sauce, rice vinegar, sesame oil, honey, and red chilli flakes in a small bowl to create the glaze. Set aside.

   Tip: The glaze can be made up to 2 hours in advance if preferred.

4. 4

   Heat the remaining 2 tablespoons of olive oil in a large wok or heavy-bottomed frying pan over medium-high heat. Add the minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant.

   Tip: Avoid burning the garlic by keeping the heat at medium-high and stirring continuously.

5. 5

   Add the pak choi pieces to the pan and stir-fry for 4-5 minutes, tossing frequently, until the leaves are tender but the stems still have a slight bite to them.

   Tip: Add a splash of water if the pak choi begins to stick to the pan.

6. 6

   Pour the prepared glaze over the pak choi and toss well to coat all the pieces. Cook for another 1-2 minutes until the glaze is heated through and coats everything evenly.

   Tip: The residual heat will help the flavours meld together beautifully.

7. 7

   Transfer the roasted kidney beans from the oven to the pan with the pak choi and gently fold everything together until combined, being careful not to crush the beans.

   Tip: Use a wooden spoon and a gentle folding motion to maintain the crispiness of the beans.

8. 8

   Divide the mixture among four serving bowls or plates. Garnish with sliced spring onions and a sprinkle of sesame seeds. Serve immediately while the beans are still warm and crispy.

   Tip: Serve with steamed rice or noodles for a complete meal.