Bok choy stew with bacon

Step 1

Cut or slice the cucumber into thin ribbons. In a salad bowl, combine the sugar and white wine vinegar and add the cucumber. Set aside. Boil plenty of water in a pan with a lid for the potatoes and sweet potato. Peel the potatoes and sweet potato, cut into equal pieces and cook, covered, for 12 - 15 minutes. Drain and allow to steam without lid.

Step 2

Peel the ginger and finely chop or grate. Crush or finely chop the garlic. Cut the white and green parts of the pak choi into small pieces and store separately.

Step 3

Heat a frying pan over medium heat and toast the sesame seeds, without oil, until they start to colour. Remove from pan and keep aside. Meanwhile, heat a wok or frying pan over medium heat and fry the bacon cubes, without oil, for 4 - 5 minutes until crisp. Remove the bacon from the pan with a slotted spoon and set aside. Leave the shortening in the pan.

Step 4

Heat the same wok or frying pan over medium heat and fry the garlic, ginger in the bacon shortening for 1 - 2 minutes. Then add the white part of the pak choi and fry for 4 minutes. Add the green part and the soy sauce and fry for 1 minute more.

Step 5

Mash the potatoes and sweet potato with the potato masher to a coarse puree. Add the butter and a dash of milk to make it smooth and season with salt and pepper. Finally, mash the fried bok choy with the garlic, ginger.

Step 6

Divide the stew between plates and garnish with the fried bacon and toasted sesame seeds. Serve the sweet and sour cucumber ribbons next to the stew.