Asian Green Stir-Fry

[Guest guest]

Asian Green Stir-Fry

 

 

1 cup salted peanuts, roughly chopped

1 tablespoon (4 tsp)peanut oil

1 bunch baby bok choy, leaves separated, stems sliced (see note)

1 bunch choy sum, leaves separated, stems sliced (see note)

1 bunch gai lum, leaves separated, stems sliced (see note)

1 tablespoon (4 tsp) water

2 garlic cloves, crushed

2 tablespoons (8 tsp) GF vegetarian oyster sauce

2 tablespoons (8 tsp) sweet chilli sauce

3 teaspoons brown sugar

 

 

1. Heat a wok over high heat until hot. Add peanuts. Stir-fry for 2 to

3 minutes or until toasted and aromatic. Set aside.

 

2. Add oil to hot wok and swirl to cover surface. Add stems (reserving

leaves) of bok choy, choy sum and gai lum. Stir-fry for 1 minute.

 

3. Add reserved leaves. Toss to combine. Add water to wok. Cover

quickly. Allow to steam for 30 seconds. Remove lid. Stir-fry for 30

seconds.

 

4. Add garlic, oyster sauce, sweet chilli sauce, sugar and peanuts.

Stir-fry for 30 seconds and serve.

 

 

NOTE: Bok choy has crinkly, dark green leaves. Choy sum has small

yellow flowers, white stems and green leaves. Gai lum has small

florets among crisp, dark green leaves.

 

 

Serves 6.

 

 

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Per serve 789kJ; 14.5g fat; 2.2g sat fat; 4.2g fibre; 7.5g

carbohydrate; 7.4g protein; Omg cholesterol; 38mg sodium.

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