A member of the cabbage family, bok choy is widely available in grocery stores and often found in Asian cuisine. Serve with steamed brown rice.
6 bunches of baby bok choy, or 1 large
1 tbsp (15 mL) peanut or vegetable oil
¼ cup (60 mL) Blanched Roasted Peanuts No Salt
1 tbsp (15 mL) peeled ginger, finely minced
pinch of salt
1 tsp (5 mL) Chinese chili garlic sauce
If using baby bok choy, trim ends then slice in half or quarter lengthwise. Rinse thoroughly. If using regular bok choy, core, wash then slice into 2-inch (5 cm) thick pieces.
Heat 1 tsp (5 mL) oil in a wok or large frying pan over medium heat. Add peanuts and stir-fry until fragrant, about 2 to 3 minutes. Remove from pan and set aside.
Heat remaining oil in same pan over medium-high heat. Add bok choy, ginger and salt. Stir-fry until bok choy is tender, 2 to 4 minutes, adding a little water if it starts to stick. Add chili garlic sauce and peanuts and stir-fry 1 more minute. Taste and add more chili garlic sauce for a spicier side dish.