Ingredients
- 1 cup of barley cook according to instructions or until it is 3-4 times its original size and has a nice chew
- 1 tbsp. Each of garlic ginger, pimento and chives
- 1 tbsp vetsin/msg
- 2 carrots cut into small cubes
- ½ cup of chives reserve 1/4 for the end
- 1 large pakchoi bundle chiffonade
- 1 - 2 tbps dark soy
- 3 tbsp Oil for cooking
- Salt and Pepper to taste
- 1 tbsp Sesame Oil to finish
Instructions
- Boil the barley according to the package instructions until it is three to four times its original size, soft to the touch but still chewy. Drain and rinse thoroughly under cold water, then let dry completely or cook the day before.
- Add oil to a hot pan or wok on medium to high flame and when the oil begin to ripple, add in your aromatics (garlic and ginger). Cook for 1 minute or until fragrant - ensuring they don't burn and add chives, carrots, all the seasonsings and bok choy. Toss vigorously for 3 minutes until the bok choy has wilted then add your barley.
- Add minutes or so then add in half of your aromatics , turmeric and season with salt and pepper.
- Once it becomes fragrant, add in your carrots and sauté for 4 minutes and then the pakchoi. Toss vigorously to ensure well incorporated and season with all purpose seasoning and or salt/pepper.
- Add your barley and raise the heat to high. Toss until all the ingredients are incorporated - it should look very pretty. Next add your dark soy sauce and continue tossing until every grain is coated and takes on a dark almost mahogany colour.
- Switch off and add fresh chives and sesame oil.
- Enjoy.
Video
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