Stir-Fried Bok Choy with Sugar Snap Peas

    20 minutes

    Bok choy has more of the disease-fighting anti-oxidant beta carotene than other types of cabbage. It is low in kilojoules, has no fat, and is a rich source of fibre and vitamin C.

    9 people made this

    Serves: 4 

    • 2 teaspoons olive oil
    • 1 medium carrot, cut into matchsticks
    • 2 tablespoons slivered fresh ginger
    • 500 g bok choy, cut into very thin slices
    • 250 g sugar snap peas, trimmed
    • 3 tablespoons orange juice concentrate
    • 1 tablespoon brown sugar
    • 1 tablespoon salt-reduced soy sauce
    • 1/2 teaspoon salt
    • 1 teaspoon cornflour blended with 1 tablespoon water

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat ¼ cup (60 ml) water and the oil in a large non-stick frying pan over medium heat. Add carrot and ginger. Cook, stirring frequently, until carrot is crisp-tender, about 3 minutes.
    2. Add bok choy, sugar snap peas, orange juice concentrate, brown sugar, soy sauce and salt. Cover and cook 3 minutes, or until bok choy begins to wilt.
    3. Uncover and cook, stirring frequently, until bok choy is crisp-tender, about 2 minutes. Stir in the cornflour mixture and cook, stirring constantly, until vegetables are evenly coated, about 1 minute.

    fresh ideas

    When you're cooking a member of the cabbage family and that includes brussels sprouts, broccoli, bok choy and cauliflower – you can always use the seasoning from one dish to flavour another one. For example, any of these vegetables can be lightly steamed and served with the simple mustard sauce that accompanies this brussels sprouts and potato mixture.

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