Bok choi with oyster sauce & chilli
Serves 4
Easy
Prep:
Cook:
John Torode's speedy side makes the most of Oriental cabbage, served with fragrant spices
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- 2 tbsp vegetable oil
- 2 garlic clovesminced
- 6 heads bok choisplit in half lengthways, or 16 baby bok choi
- 3 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 long red chillideseeded and finely sliced
Nutrition: per serving
- kcal81
- fat6g
- saturates1g
- carbs5g
- sugars3g
- fibre1g
- protein3g
- salt2.07g
Method
step 1
Heat the oil in a wok, add the garlic and fry for 2 mins. Tip in the bok choi and stir well over the heat for 4 mins until it wilts. Pour in the oyster sauce, soy and 50ml water. Simmer for a further 3 mins, then scatter over the chilli to serve.
