Bok Choy with Peanuts
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.
- Prep time: 5 minutes
- Cooking time: 4 minutes
- Makes: 4 servings
|6 bunches of baby bok choy, or 1 large|
|1 tbsp (15 mL) peanut or vegetable oil|
|¼ cup (60 mL) peanuts|
|1 tbsp (15 mL) peeled ginger, finely minced|
|pinch of salt|
|1 tsp (5 mL) Chinese chili garlic sauce|
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.
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