Wok-tossed greens

Wok-tossed greens

By
From
Taste of Australia
Serves
4 as a side
Prep
10 mins
Cooking time
5 mins
Photographer
Stuart Scott

Serve this with anything with Asian flavours, such as the Peking pork belly with pineapple pickle.

Ingredients

Quantity Ingredient
1 bunch baby bok choy
1 tablespoon extra-virgin olive oil
1 bunch asparagus, sliced into 5 cm lengths diagonally
150g sugar snap peas
1 teaspoon sesame oil
1 tablespoon tamari
salt, to taste
freshly ground black pepper, to taste

Method

  1. Prepare the bok choy by slicing lengthways into quarters. Soak in cold water to remove any grit. Drain well and dry with paper towel before using.
  2. Heat a wok over high heat. Add the olive oil, asparagus and sugar snap peas and toss for 1 minute. Add the bok choy, sesame oil and tamari and continue to toss for another minute or until the vegetables are just tender. Season to taste with salt and pepper and serve immediately.

Lyndey’s note

  • If I’m not serving these greens with a strongly flavoured recipe, I like to add 2 finely chopped garlic cloves and a 3 cm piece fresh ginger, finely chopped, with the asparagus and sugar snap peas. Tamari is (usually) a wheat-free soy sauce, although regular soy sauce can be substituted.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
tv
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again