Wok-fried Bok Choy
The perfect starter recipe to experiment with bok choy (pak choi): this supper celebrates the juicy, sharp and sweet flavours of this popular East Asian vegetable
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
5
MINUTES
Ingredients
2 large or 4 small bok choy, cut in half or quarters
vegetable oil
1 large shallot, sliced thinlyÂ
½ thumb of ginger, peeled and cut into thin matchsticks
2 garlic cloves, sliced thinly
3 tbsp soy sauceÂ
1 lime, quartered
small handful of fresh coriander, chopped
Method
Pour some vegetable oil into a large wok on medium high heat.
Add the ginger and shallot to the pan and leave simmer for around two minutes before adding the ginger.
Simmer for another minute or two in the hot oil, just enough so you can start to smell the aroma from the garlic.
Add the bok choy to the pan and stir into the other ingredients and hot oil. Leave the leaves wilt as you toss the ingredients around the pan for around four minutes. You want the stems to become a little tender but still retaining a good crunch.
Add the soy sauce and let cook for another 30 seconds before taking off the heat.
Serve as a side dish or with some sticky rice or noodles with the lime wedges and coriander to garnish.
