Bok choi with oyster sauce & chilli
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
John Torode's speedy side makes the most of Oriental cabbage, served with fragrant spices
| Nutrient | Unit |
|---|---|
| kcal | 81 |
| fat | 6g |
| saturates | 1g |
| carbs | 5g |
| sugars | 3g |
| fibre | 1g |
| protein | 3g |
| salt | 2.07g |
Ingredients
- 2 tbsp vegetable oil
- 2 garlic cloves , minced
- 6 heads bok choi , split in half lengthways, or 16 baby bok choi
- 3 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 long red chilli , deseeded and finely sliced
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.
Goes well with
Recipe from Good Food magazine, December 2011
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