Tuesday, July 20, 2010

Bok choy fry : Wk30/2

Serves 4 : Very easy : Quick
4 slices lean bacon, chopped
1 onion, sliced
1 tsp grated fresh ginger
200gm button mushrooms, chopped
4 carrots, julienne
4 courgettes, julienne
½ can chick peas, rinsed and drained
1 yellow bell pepper, chopped
150gm mung bean sprouts
4 bok choy, chopped

240gm rice

Cook the rice in lightly salted boiling water until it is tender.
Drain and keep warm.

Spray a wok with non-stick cooking spray.
Dry fry the bacon bits lightly.
Add the onion and ginger and allow the onion to soften.
Stir in the carrots, courgettes and mushrooms.
Add ¼ cup of water, cover and cook for 5 minutes.

Now stir through the chick peas and pepper.
Fold in the bok choy and allow to wilt.
Stir the bean sprouts through.

Serve with the rice.

Teriyaki sauce, soy and sweet chilli sauce all go well with this dish.

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