Sweet & Spicy Sesame-Seeded Stamppot

Deseed and finely chop the red chili pepper*. Peel the ginger and finely grate or mince it as preferred. Crush or mince the garlic. Chop the scallions into thin rings and set aside some of the greens to use later as garnish. Finely chop the pak choi, keeping the white and green parts separate. Cut the lime into wedges.

*Take care, this ingredient is spicy! Use as preferred.

Heat a clean wok or deep frying pan over medium-high heat and fry the bacon lardons for 4 - 5 minutes until done. Remove from the pan using a slotted spoon and set aside. Keep the cooking juices in the pan.

In the same pan, fry the garlic with the ginger, the white part of the scallions and the red chili pepper for 1 - 2 minutes over medium-high heat. Add the white part of the pak choi and fry for 4 minutes, then add the green part of the pak choi and the soy sauce and fry for 1 more minute.

Mash the potatoes with the olive oil and a splash of milk, then season to taste with salt and pepper (see Tip). Add the fried vegetables and mix well to combine.

Tip: you can also use butter instead of olive oil if preferred.