Serves: Makes 4 servings
Prep Time: 5 minutes
Cooking Time: 4 minutes
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.
6 bunches baby bok choy or 1 large bunch regular bok choy 6
1 tbsp peanut or vegetable oil 15 mL
¼ cup peanuts 60 mL
1 tbsp finely minced peeled ginger 15 mL
pinch salt pinch
1 tsp spicy Chinese chilli garlic sauce 5 mL
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.