Stir fry stalwart, bok choy, shines in this speedy recipe.

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  • 2 tablespoons (40ml) olive, peanut or vegetable oil

  • 1 teaspoon sesame oil

  • 2 cloves garlic, finely chopped

  • 2 teaspoons finely chopped ginger

  • 300g Swiss brown mushrooms, sliced thickly

  • 3 heads bok choy, quartered

  • ¼ cup (60ml) oyster sauce

  • 2 tablespoons kecap manis

  • 1 red chilli, finely chopped (optional)

  • 4 green onions (shallots), sliced thinly

  • Rice or noodles to serve (optional)


  • 1.

    Heat oils in a wok over medium heat. Stir-fry garlic and ginger until aromatic.

  • 2.

    Add mushrooms and stir-fry for a minute or so. Add bok choy (trimmed and leaves separated) and stir-fry until wilted. Add sauces, chilli (if using) and stir.

  • 3.

    Sprinkle with green onions and serve immediately with steamed rice, rice or egg noodles if desired.


Lyndey’s note: sprinkle stir-fry with toasted sesame seeds

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