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This classic stir-fry featuring the versatile veggie, baby bok choy is great as a side dish for the family, or as a meal for two. It is packed full of iron, vitamins A and C, fibre and calcium and adds a great crunch to your meal.

Baby Bok Choy Stir Fry



  1. To prepare the bok choy, break off the stalks from the inner stem, trimming the ends of the white stalk. Slice the stalks lengthwise up through the leaf if more than 1 inch wide to create a narrower strip. Carefully wash the baby bok choy, ensuring to rinse away any sand and drain well. Set aside.
  2. Preheat a large pan over medium heat. Before you begin cooking, check that the pan is hot enough. Test by dropping some water on the pan. If it immediately sizzles and evaporates, it’s ready.
  3. Add both sesame and grapeseed oils to the pan and stir-fry the onion until it’s translucent. Add the carrots and stir, cooking for about 1 minute.
  4. Add mushrooms, garlic, and soy sauce (or tamari) and red cabbage, stirring until the carrots are crunchy but a little more cooked. If you prefer your carrots and cabbage to be softer, add a dash of water and cover the pan to allow the food to steam. Check it after a couple minutes to see if the vegetables are to your liking. If there is too much water, just continue cooking with the lid off and the extra water will evaporate.
  5. Sprinkle on the dried chili flakes and baby bok choy. Continue briefly until the bok choy has wilted down as desired.
  6. Serve over steamed rice, enjoy!

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