Ingredients
- 2 Tbsp oil
- 5 cloves garlic, sliced thinly
- about 1cm fresh ginger, sliced
- pinch dried chilli flakes (or to taste)
- 2 bunches bok choy, cut in half and washed well, drain
- 2 Tbsp soy sauce
- 3 Tbsp rice vinegar
BOK CHOY
Method
- Heat two tablespoons oil in a big wok or large fry pan, add the garlic, ginger and crushed dried chilli, and toss until the garlic is lightly browned, about 1 minutes
- Remove from the pan and set aside - you'll be using it again later
- Make sure the bok choy is rinsed and dry, and toss in the wok until the leaves are wilted, about 2 minutes
- Add the soy sauce and rice vinegar into the pan, along with the garlic and ginger
- Allow to simmer for about 2-4 minutes, or until the stems become more tender
- It is important not to let it cook too long, or the soy sauce will be absorbed into the stems and the dish will become bitter
Comments
Thanks to Ettrick Gardens for providing the bok choy used in the demonstration.
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