Chinese roast duck
John Torode's whole crispy duck with maltose marinade makes for an impressive centrepiece. The cavity is stuffed with star anise, spring onion and ginger.
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
Skip to ingredients
- 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.
