STIR-FRIED BOK CHOI AND SUGAR SNAPS
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.
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
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.