Bok Choy & Mushroom Stir-Fry
400g Bok Choy - chopped
3 tbsp tbsp tasted sesame oil
2 garlic cloves - minced
1 tsp fresh ginger - minced
2 cups of mixed mushrooms - tough parts of stems removed
2 tbsp rice wine
1 tbsp tamari sauce
Heat a wok over medium-high heat until hot. Add 2 tbsp sesame oil, garlic and ginger
Add mushrooms and stir-fry until they just begin to brown (1-2 minutes)
Add rice wine and cook for 30 seconds
Add bok choy leaves and stems and cook, tossing frequently, until they begin to wilt and turn vibrant green (about 1 minute)
Add Tamara sauce, 1 tbsp sesame oil, salt and pepper and cook, tossing often, until boy choy is tender-crisp (1-2 minutes)
Add more salt and pepper to taste and serve as a side to any Chinese main, or add to a pho broth and noodles
Did you know?
Bok Choy is very old - we've been growing it since 400 AD!