Bok Choi and Mushrooms on Rice (BC)

Stir-fried vegetables, seasoned with fresh ginger and garlic. It is great as a light meal. For dinner, I can recommend adding a protein, such as a baked egg or a pork chop.

Ingredients:

  • 1/2 bok choi (180gr)
  • 1 tsp sunflower oil
  • 50gr Oyster mushrooms
  • 1 garlic clove
  • 1 tsp grated ginger
  • 1/4th tsp sugar
  • 1/2 tsp potato starch
  • pinch of salt
  • 3 tbs water

Serves 1 as part of the Budget Challenge

Recipe:

Cut the bok choi into pieces, the white and green parts separated.
Heat the sunflower oil in a wok. Bake the white parts of the bok choi for 2-3 minutes on a medium flame until softened.

Add the garlic and ginger and bake for a minute, then add the bok choi greens and the mushrooms. Bake on a high flame until wilted.

Combine the sugar, potato starch, salt and water. Stir well, then add the mixture to the wok. Toss a few times to combine well. Once thickened, serve with rice.

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