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.
- 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
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.