Steamed Egg Custard with Bok Choy

1. Set a bamboo steamer over a pot of boiling water.
2. In a bowl whisk the eggs and chicken stock, season to taste.
3. Strain the egg mix into serving bowls or two take away containers, cover and steam for about 6-10 minutes until just set. They will slightly wobble like tofu when done.
4. While the custard is steaming, divide the bok choy into quarters and steam for 2-3 minutes before setting aside to dry before stir frying.
5. In a wok or frying pan heat 2 tablespoons of oil, add the garlic and the chilli, then quickly stir and add the bok choy and coat in the oil.
6. Once coated and pan is still hot, add the fish sauce, toss the bok choy and add the light soy sauce.
7. Turn off the heat and drizzle over some sesame oil.
8. To plate, spoon a large piece of the custard onto the plate. Place the bok choy next to the custard, then top with sesame seeds and crispy shallots.

By Jo Barrett