Bok Choy Stir Fry
As autumn commences, Australian markets are flooded with green leafy vegetables which are a pleasure to work with. Whether you toss the veggies into a salad or drop them in stews, they will not only enhance the flavours of the dish but will also enrich it with its goodness. But if you are already bored with salads and stews, why not go for a stir fried version of these leafy veggies? The oriental flavours of the stir fry relieves you from the boredom and excite your taste buds with their playful tang.
A Chinese stir fry is incomplete without oriental elements in it. So toss in some Chinese cabbage or bok choy and cook it in zesty soy-based sauce to bring out the true traditional flavours. The bok choy adds a crunch to the dish and pairs well with the garlicky tone. The delicious, tangy sauce adds to its flavours and saves the stir fry from tasting bland. If you are a meat lover and not much into veggies, then toss in some chicken or seafood and modify bok choy stir fry to suit your palate. The vitamins, minerals and antioxidants in the bok choy are added bonus. So serve bok choy stir fry for side dish and relish its goodness.
Ingredients:
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8 cups bok choy
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1 tbsp fresh ginger, minced
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2 garlic cloves, minced
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2 tbsp soy sauce
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¼ tsp ground pepper
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1 tbsp olive oil
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Salt to taste
Method:
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Drizzle some oil in the pan and wait it heats up.
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Sauté the ginger and garlic for a minute before throwing in the bok choy.
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Add a splash of soy sauce and stir fry the leafy greens until they wilts and partially cooked.
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Stir in the seasonings and serve hot.
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