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Lemongrass & chilli bok choy
INGREDIENTS
- 30ml canola oil
- 2 garlic cloves, crushed
- 15g fresh ginger, peeled and grated
- 60g lemongrass, trimmed and finely chopped
- 2 spring onions, chopped
- 2 red chillies, finely sliced
- 10ml reduced sodium soy sauce
- ½ tsp sugar
- 1kg baby bok choy, washed and halved lengthways
- 45ml rice vinegar
METHOD
Heat the canola oil in a large wok, add the garlic, ginger, lemongrass, chillies, soy sauce and sugar and stir fry for 1 to 2 minutes.
Add the bok choy and spring onion and 1 tbsp of water and stir fry for 1 minute until the leaves are wilted.
Sprinkle with the rice vinegar, stir once and serve in a big platter.
Serves: 4, Preparation time: 35min, Cooking time: 5 - 10min
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