Photo: Maya Visnyei
This stir-fried bok choy recipe is so easy to make and your kids will love the flavour of hoisin sauce. Serve alongside tofu for a vegetarian dinner.
2 tbsp canola oil
1 large red sweet pepper, thinly sliced
1 tbsp chopped garlic
1 lb Shanghai bok choy, trimmed, washed and patted dry
1 tbsp hoisin sauce
1/4 cup water
Heat oil in a wok or large frying pan on high. Add red pepper and garlic and stir-fry for 1 min. Add bok choy and cook 2 to 3 min or until beginning to wilt.
Add water, cover wok and let steam for 2 min or until tender-crisp. Cook until almost all liquid has evaporated.
Add hoisin sauce and toss to coat. Serve over steamed brown rice with Sesame and Sweet Chili Tofu.
Calories 96, Protein 2g, Carbohydrates 7g, Fat 7g, Fibre 2g, Sodium 102mg.
If you can't find mini bok choy, halve or quarter the baby ones, or slice a large one into thick ribbons.
Originally published in the Today's Parent March 2014 issue.
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