Preparation time: 15 minutes
Cooking time: 15 minutes
Here’s a little recipe I made up while in Sydney. The inspiration was my grandma’s vegie garden. She’d grown some Bok Choy that she was pretty proud of, so I thought I’d make up a dish around them.
Note: rice or noodles can be easily added to bulk out this dish.
– Picked fresh from the garden
1 large bok choy
Basil and mint, good handful of each
4 good lengths of garlic chives
– From the fridge and pantry
1 large carrot
1 water apple (from ‘The Garden’ food swap, North Wollongong)
4 spears of asparagus
200g of chicken, either raw or cooked
Let’s get cooking!
1. First off, chop the end of the bok choy, and wash the leaves.
2. Slice bok choy, mint, basil and garlic shoots roughly. Set aside.
3. Slice up thinly, onion, capsicum, carrot, water apple and mushrooms. Set aside.
4. Chop chicken into small pieces.
5. Heat wok on a high temperature for 1 minute, then add good slosh of olive oil. Allow to heat for another 1-1.5 minutes.
6. Drop in a piece of onion to test temperature. Once sizzling, add rest of onion. Fry for a few minutes. Add chilli flakes to taste.
7. Add chicken next, cook for 30 seconds, and then add a dash of soy sauce. If chicken is raw, cook until it begins to brown.
8. Add capsicum, carrot and mushrooms. Cook for a few minutes, regularly tossing the vegetables.
9. Add bok choy and herbs, mixing through. Add a dash of soy sauce, and a dash of water. Cover for 1 minute, to allow the bok choy to partly steam.
Take the wok off the heat, dish up and your ready to roll! Eat and enjoy!