Ingredients
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6bunches baby bok choy or 1 large bunch regular bok choy
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1 tbsp(15 mL) peanut or vegetable oil
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¼ cup(60 mL) peanuts
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1 tbsp(15 mL) finely minced peeled ginger
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of salt
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1 tsp(5 mL) spicy Chinese chilli garlic sauce
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Instructions
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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) pieces.
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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.
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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 reserved peanuts and stir-fry 1 more minute. Taste and add more chilli garlic sauce for a spicier side dish.
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