2 lbs of Pak Choy
Half a WI Pepper
2 oz of Garlic ( about 8 cloves - yes really!)
6 oz yellow split peas
Weigh 6 oz yellow split peas, wash and boil with water and 3/4 tablespoon of curry powder and 1 dessertspoon of crushed garlic. Cook until done 30/40 minutes. Blend for a few seconds and return to pot. Heat a ladle or large spoon over direct heat with a little oil in it until oil smokes. Add 3/4 tablespoon crushed garlic and let cook until dark brown. Plunge ladle into split peas taking care not to get splashed.
While peas are cooking take the 2 lbs of Pak Choy washed carefully and finely chopped. Heat 1 tablespoon oil in a wok on high heat and add 1 small onion chopped and 1/2 a hot WI pepper and 1 dessertspoon crushed garlic. Add Pak Choy after a few seconds and stir. Salt well and cover and cook for 30 minutes. It is important to keep heat fairly high to help liquid from Pak Choy evaporate.
Serve with plain boiled rice. Pour some split peas over rice and put a little Pak Choy on top.