Lemongrass and bock choy
| Recipe By: | Prue Leith Chef's Academy |
| Serves: | 4 portions |
Ingredients
- 45 ml rice vinegar
- 1 kg baby bok choy, washed and halved lengthways
- 200 g sugar
- 10 ml reduced sodium soy sauce
- 2 red chillies, finely sliced
- 3 spring onions, chopped
- 60 g lemon grass trimmed and finely chopped
- 15 g fresh ginger, peeled and grated
- 4 garlic cloves, crushed
- 30 ml canola oil
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the canola oil in a large wok, add the garlic, ginger, lemon grass, chilies, soy sauce and sugar and stir fry for 1-2 minutes.
- Add the bock choy and spring onion and 1tbsp of water and stir fry for 1 minute until the leaves are wilted.
- Sprinkle with the rice vinegar, stir once and serve in a big platter.
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