Bok Choy Oriental Style

INGREDIENTS

• 1kg fresh bok choy
  
• 1 Tbsp cornflour
  
• 2 Tbsp soy sauce
  
• 2 Tbsp Prenzel Garlic Infused Rice Bran Oil or Asian Infused Rice Bran Oil
  
• 2 thin slices, root ginger, finely chopped
  
• 1 clove garlic, finely chopped
  
• 1/8 tsp ground cayenne pepper (optional)
  
• 2 Tbsp water

METHOD

Wash bok choy and cut off leaves and reserve.

Remove bottom root, cut stems into 1/4 inch slices. Cut leaves into 1/2 inch strips.

Mix cornflour and soy sauce.

Heat Garlic Oil in skillet or wok over medium-high heat. Add ginger and garlic. Stir-fry until garlic is light brown. Stir in pepper.

Add Bok Choy stems. Stir fry 2 minutes. Add water. Cover and cook until stems are crisp-tender, about 2 minutes.

Stir in cornflour mixture and bok choy leaves. Cook and stir until leaves are wilted, 1-2 minutes.