USING SEASONAL PRODUCE - STEAMED PAK CHOI, OMELETTE, & HOKKIEN NOODLES

Takes just 10 minutes to prepare, pick pak choi fresh from the garden. Serves 4.

1 tablespoon vegetable oil

½  chopped onion

2 cloves crushed garlic

100 mls strong flavoured chicken stock

1 small pack choy half teaspoon salt

pepper to taste

1 packet fresh hockey and noodles

Indonesian thick and sweet soy sauce (kicap manis)

3 eggs

20 grams butter

Break eggs into bowl and season. Mix well with a fork until whites and yolks are blended. Heat a frying pan to moderate temperature and melt butter. Add egg mixture to the pan, moving the mixture continuously with fork. When lightly set, flip over omelette and cook lightly on the other side, then take out of pan to cool. Cut up into bite sized squares or strips and set aside. 

Trim root end of pak choi and cut leaves lengthwise. 

Steam 2-3 minutes to retain green colour.

Cool and set aside.

Boil chicken stock until it is reduced by half.

Take off heat and add noodles, leaving them until they soften.

Heat oil in pan or wok and add chopped onions and garlic.

Cook gently without browning. Add noodles with stock, then pack choi and omelette.

Add Indonesian sweet soy sauce to desired taste.

Stir fry for 2-3 minutes, stirring frequently, then serve.

Recipe courtesy Graeme Cawsey, chef tutor Western Institute of Technology at Taranaki, NZ Gardener Garden Diary.