BRYDONE’S BOK CHOY
Ingredients
2 large or 4 small heads bok choy
1 Tbsp veg oil
STIR-FRY SAUCE
2 Tbsp soy sauce
2 Tbsp oyster sauce
2 Tbsp Thai fish sauce
2 Tbsp KAKANUI PRODUCE CHILLI JAM
2 tsp fresh lime juice
2 cloves garlic, sliced thinly
1 Tbsp veg oil
STIR-FRY SAUCE
2 Tbsp soy sauce
2 Tbsp oyster sauce
2 Tbsp Thai fish sauce
2 Tbsp KAKANUI PRODUCE CHILLI JAM
2 tsp fresh lime juice
2 cloves garlic, sliced thinly
Method
Rinse the bok choy and cut off the bottom stem at the base of each head. Separate the leaves, if the stalks are very large I would suggest to slice them in half lengthwise.
Mix all the sauce ingredients together and set aside.
Heat a wok or large frypan over medium-high to high heat, add oil and heat.
Add the bok choy plus 2-3 Tbsp of sauce. Keep the bok choy moving. If looking a little too dry add a spoon or two of water to loosen the dish. Add another 2-3 Tbsp sauce, continue to stir-fry for another 2-3 minutes or until the bok choy is bright and green and tender.
Taste the sauce and adjust with more sugar, chilli sauce or a little lime juice.
This will go perfectly alongside Sticky Pork Slices.
Mix all the sauce ingredients together and set aside.
Heat a wok or large frypan over medium-high to high heat, add oil and heat.
Add the bok choy plus 2-3 Tbsp of sauce. Keep the bok choy moving. If looking a little too dry add a spoon or two of water to loosen the dish. Add another 2-3 Tbsp sauce, continue to stir-fry for another 2-3 minutes or until the bok choy is bright and green and tender.
Taste the sauce and adjust with more sugar, chilli sauce or a little lime juice.
This will go perfectly alongside Sticky Pork Slices.
Comments
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