Today I had to use the left over of the Bok Choy, so I have prepared the brown rice... oh man, I am having a hard time eating it! First of all it takes about 1 hour just to cook it through, and the texture of that rice is not very familiar to me. Maybe we will get used to it eventually.So to get rid of the taste I decided to stir-fry the veggies, including the Bok Choy and it was not bad at all. No one left anything on the plate, I guess it was a success!
Bok choy stir-fry:
I had a thinly sliced beef from the Chinese store, so I have used it. But u can use anything u have in your freezer.
olive or canola oil spray
1 clove garlic, crushed
3 cups chopped vegetables, (carrot, celery, capsicum, zucchini, snow peas)
1 bunch bok choy, washed chopped
2 tablespoons reduced salt soy sauce
1 tablespoon sweet chili sauce
1/4 cup sesame seeds, roasted
Spray a fry pan with oil and heat.
Stir fry garlic & chopped veggies for 3 to 5 mins.
Add boy choy and cook until just wilted.
Stir in soy sauce and chili sauce and serve. (Optional: roasted sesame seeds on top)
Link: http://www.betterhealth.vic.gov.au/bhcv2/bhcrecipes.nsf/pages/Bokchoystir-fry?opendocument
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