Ingredients
- Serves 4
- 4 bunches baby bok choy (1 bunch per person)
- 2 slices ginger
- 2 Tbsp soy sauce
- 1 tsp sugar, or to taste
- ¼ tsp salt, or to taste
- ¼ cup water
- A few drops sesame oil
- 1 Tbsp vegetable oil for stir-frying
- Handful fresh coriander, roughly chopped
BOK CHOY WITH CORIANDER
Method
- Wash the baby bok choy and drain
- Cut the baby bok choy in half lengthwise, then cut across into small pieces
- Separate the stalks from the leaves before cooking
- Heat wok and add oil
- When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic
- Add the bok choy, adding the stalks first, and then the leaves
- Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute
- Add the water, cover the wok and simmer for about 2 minutes
- Stir in the sesame oil and coriander - serve
Comments
Thanks to JANEFIELD PEONIES AND HYDROPONICS for providing the bok choy and the coriander used in the cooking demonstration at the Otago Farmers Market.
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