Bok Choy Stir Fry

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Bok Choy Stir Fry
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Makes: 1 servings adjust
"Bok Choy is technically classified as a cabbage and is also sold under the name Chinese White Cabbage. You'll also see it labeled bok choi. The stalks are crunchy and white and the leaves are tender and dark green, making it a very striking vegetable. You can eat it raw in salads or slaws, or cook it in a variety of dishes."

Directions

Ingredients

  • 4 small Spring Onion
  • 4 Carrots

Step 1

Slice the spring onions and chop the carrots into small pieces.

Ingredients

  • 1 head Bok Choy

Step 2

Chop off the ends of the bok choy and slice the rest of it (stems and leaves) into 1 inch pieces.

Ingredients

  • 2 tablespoons Sesame Oil

Step 3

In a wok or large frypan, heat 1-2 Tbsp of sesame oil over medium-high heat.
 

Step 4

Add the onions and cook for 2 minutes, stirring regularly,
 

Step 5

Add the carrots and the thickest parts of the bok choy stems to the pan and cook for another 2 minutes.
 

Step 6

Mix in the bok choy leaves and thinner stems and cook for 1 minute. Turn off the heat and continue to stir for another minute or two.

Ingredients

  • 2 tablespoons Rice Vinegar
  • splash Soy Sauce

Step 7

Add in the vinegar and the splash of soy sauce and stir to combine.
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