A waste-saving recipe from School of Wok founder and demo chef Jeremy Pang
1 spring onion
4 dried red chillies
2 cloves garlic, finely chopped
250g waxy potatoes (desiree or new potatoes work well)
For the pickling mixture:
2 tbsp rice vinegar
1 tbsp light soy sauce
1 tsp granulated sugar
½ tsp sesame oil
Cut the spring onion into fine matchsticks. Put the red chillies in a bowl, cover with hot water and leave to soak for 15 mins. Drain, then roughly chop.
Finely chop the garlic. Using a pestle and mortar (or alternatively, the flat side of a knife), grind it together with a pinch of sea salt into a paste.
Bring a saucepan filled with water to the boil. Peel the potatoes and slice them into fine matchsticks, then add to the pan along with 1 tsp salt and blanch for 1 min. Remove from the pan and cool under running cold water, then drain.
Mix all the pickling liquid ingredients together in a bowl until the sugar has fully dissolved.
Fill a clean, tight-lidded jar, bowl or lidded container with the potato matchsticks, spring onion, chillies and garlic paste, then pour over the pickling mixture until the veg are fully covered and the container is full. Pop on the lid and leave to pickle for a minimum of 1 hour for immediate use, or up to 2 days for maximum flavour.
Recipe: Jeremy Pang