Bok choi with oyster sauce & chilli
- John Torode
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Serves 4
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 5 out of 5.7 ratingsRate
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John Torode's speedy side makes the most of Oriental cabbage, served with fragrant spices
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Chinese roast duck
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp vegetable oil
-
2 garlic cloves
minced
-
6 heads bok choi
split in half lengthways, or 16 baby bok choi
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3 tbsp oyster sauce
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1 tbsp light soy sauce
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1 long red chilli
deseeded and finely sliced
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Nutrition: per serving
- kcal81
- fat6g
- saturates1g
- carbs5g
- sugars3g
- fibre1g
- protein3g
- salt2.07g
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Method
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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.
Recipe from Good Food magazine, December 2011
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A star rating of 5 out of 5.7 ratings
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