| Serves: |
Makes 4 servings
|
| Prep Time:
|
5 minutes
|
| Cooking Time: |
4 minutes
|
A member of the cabbage family, bok choy is widely available in grocery
stores and often found in Asian cuisine. Serve with steamed brown rice.
Ingredients:
| 6 |
bunches baby bok choy or 1 large bunch regular bok choy |
6 |
| 1 tbsp |
peanut or vegetable oil |
15 mL |
| ¼ cup |
peanuts |
60 mL |
| 1 tbsp |
finely minced peeled ginger |
15 mL |
| pinch |
salt |
pinch |
| 1 tsp |
spicy Chinese chilli garlic sauce |
5 mL |
Directions:
If using baby bok choy, trim ends then slice in half or quarter
lengthwise. Rinse thoroughly. If using regular bok choy, core, wash then
slice into 2-inch (5 cm) thick pieces.
Heat 1 tsp (5 mL) oil in a wok or large frying pan over medium
heat. Add peanuts and stir-fry until fragrant, about 2 to 3 minutes.
Remove from pan and set aside.
Heat remaining oil in same pan over medium-high heat. Add bok
choy, ginger and salt. Stir-fry until bok choy is tender, 2 to 4
minutes, adding a little water if it starts to stick. Add chili garlic
sauce and peanuts and stir-fry 1 more minute. Taste and add more chilli
garlic sauce for a spicier side dish.
To view a PDF version of this recipe, click
here.