STIR-FRIED BOK CHOI AND SUGAR SNAPS

Destiny - - Food -

I AL­WAYS PRE­PARE BOK CHOI THE SAME WAY – SIM­PLY STIR-FRIED AND COATED IN A DE­LI­CIOUSLY SALTY SAUCE. IF YOU CAN’T FIND BOK CHOI, THINLY SLICED WHITE CAB­BAGE WILL WORK JUST AS WELL IN THIS RECIPE.

Serves: 4

YOU WILL NEED:

30ml (2T) veg­etable oil 1 onion, sliced

2,5ml (½ tsp) chilli flakes 2 bunches bok choi, quar­tered

100g sugar snap peas 60ml (4T) soy sauce 15ml (1T) fish sauce

15ml (1T) brown sugar Juice of half a lime

50g salted peanuts

METHOD:

1. Heat the oil in a wok un­til smok­ing.

2. Stir-fry the onion un­til be­gin­ning to soften. Add the chilli flakes, bok choi and peas, then stir-fry un­til the veg­gies are ten­der, but still crunchy.

3. Stir in the soy sauce, fish sauce, brown sugar and lime juice. Stir-fry for an­other few min­utes.

4. Toss in the peanuts and serve im­me­di­ately.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.