The second guest recipe is going to be my husband's Bok Choy Stir-Fry. He made it last night for dinner and I absolutely loved it. Rohit is a very good cook as well and I finally get the opportunity to post some of his recipes on the blog. For those of you who don't know Bok Choy is Chinese Cabbage, its also popular in Trinidad. It contains a high amount of Vitamin A and Vitamin C. This is an easy dish which can can be had with rotis or rice and dal. Enjoy :)
Serves: 3
Ingredients:
1 bunch baby bok choy
1 onion finely chopped
3-4 green chillies chopped (to taste)
1 tsp fennel seeds
1/2 tsp whole peppercorns
2 cloves garlic (optional)
Salt
Olive Oil
Method:
1. Wash Bok choy and cut the ends. Seperate leaves and soak in water for 5 minutes (helps clean bok choy well).
2. Drain water and chop bok choy into 1 inch pieces.
3. Heat a pan and add olive oil.
4. Add fennel seeds and peppercorns.
5. When they start to splutter add onions, chopped garlic cloves and green chillies and saute until onions are translucent.
6. Add bok choy and mix well.
7. Add salt, mix well and cover to cook.
8. Stir occasionally and cook until bok choy releases water.
9. Taste and add more salt if necessary.
Serves: 3
Ingredients:
1 bunch baby bok choy
1 onion finely chopped
3-4 green chillies chopped (to taste)
1 tsp fennel seeds
1/2 tsp whole peppercorns
2 cloves garlic (optional)
Salt
Olive Oil
Method:
1. Wash Bok choy and cut the ends. Seperate leaves and soak in water for 5 minutes (helps clean bok choy well).
2. Drain water and chop bok choy into 1 inch pieces.
3. Heat a pan and add olive oil.
4. Add fennel seeds and peppercorns.
5. When they start to splutter add onions, chopped garlic cloves and green chillies and saute until onions are translucent.
6. Add bok choy and mix well.
7. Add salt, mix well and cover to cook.
8. Stir occasionally and cook until bok choy releases water.
9. Taste and add more salt if necessary.
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