Stir-fried bok choy with garlic sauce

Stir-fried bok choy with garlic sauce


1 person made this

Cabbage is a good source of vitamin C and is also rich in indoles. Preliminary studies suggest that these phytochemicals may help prevent breast cancer. And, in a test of some common fruits and vegetables for their overall antioxidant power.

Janet Mitchell

Serves: 4 

  • 2 teaspoons peanut oil
  • 10 cloves garlic, crushed
  • 1 tablespoon chopped fresh ginger
  • 1/4 cup chicken stock
  • 1 red capsicum, cut into 1cm squares
  • 2 carrots, halved lengthways and thinly sliced
  • 4 cups sliced bok choy or green cabbage
  • 1 teaspoon sugar
  • 2 teaspoons sesame oil

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Heat the peanut oil in a large nonstick frying pan over moderately low heat. Add the garlic and ginger and cook for 1 minute or until slightly softened. Add the stock and 1/4 cup water, cover and cook for 7 minutes or until the garlic and ginger are very soft.
  2. Add the capsicum and carrots and cook for 1 minute. Add the bok choy and toss until well coated. Sprinkle with the sugar and a pinch of salt and cook for 4 minutes (6 minutes if using green cabbage) or until tender. Drizzle with the sesame oil and serve hot.

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