We often see bok choy as a vegie that only goes with Asian food, but there’s no reason not to serve it as a die dish with grilled chicken or steak. Serves 4
1 Tbspcoconut oil
1 Tbspfinely chopped ginger
450 gbok choy or other Asian greens, roughly chopped
1/4 cup vegetable or chicken stock
1 Tbspchopped cashews
Heat a wok or non-stick fry pan over high heat. Add oil, then add garlic and ginger and stir for 30 seconds. Add bok choy and stir-fry for 2 minutes. Add stock, cover and cook for 2 minutes or until bok choy is just wilting.
Place bok choy mixture onto serving plates, top with cashews, and serve as a side dish.
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