What you’ll need

Serves 4

  • 2 bunches bok choy, baby
  • 1 teaspoon peanut oil
  • 1 teaspoon ginger, finely grated
  • 1 garlic, small clove, crushed

The easy bit

  1. Wash and cut baby bok choy bunches into four sections through the centre.
  2. Bring a wok full of water to the boil, blanch vegetables for 1 minute maintaining maximum heat.
  3. Thoroughly drain in a colander and spread on a plate.
  4. Heat oil in a wok until smoking. Add ginger and garlic and the blanched vegetables. Toss over moderate heat until vegetables are heated through (approx. 2 minutes).
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