Low-FODMAP | Vegan | Dairy-free
Ingredients
- 450 g baby bok choy / pak choy
- 30 ml soy sauce
- 30 ml low-fodmap vegetable stock
- 1 tablespoon rice vinegar
- 30 ml sesame oil, divided
- 1 teaspoon maple syrup
- ⅛ teaspoon red chilli flakes
- 30 ml vegetable oil, divided
- 2 teaspoons garlic-infused olive oil
- 7 g minced, finely chopped or grated ginger
- 14 g (2 or 3) thinly sliced spring/green onions, green parts only
- ¼ teaspoon sesame seeds
Instructions
- Rinse the bok choy under the cold tap and shake off any excess water. Gently dry leaves and stems with paper towels or a tea towel.
- Cut each bok choy in half lengthwise.
- In a small bowl, combine 30ml soy sauce, 30ml stock, 1 tablespoon rice wine vinegar, 2 teaspoons sesame oil, 1 teaspoon maple syrup, and the chilli flakes.
- In a wok or large nonstick frying pan, add 1 tablespoon vegetable oil and 1 teaspoon of sesame oil over high heat until just smoking.
- Gently place the bok choy cut side down in a single layer in the pan or wok. Push down slightly so the surfaces make contact. Do not move bok choy.
- Cook until lightly browned, about 2-3 minutes, longer if needed.
- Turn the bok choy and lightly brown the other side. Transfer to a plate.
- Add 1 tablespoon of vegetable oil to the wok. Add garlic oil, ginger, and spring onions, and stir-fry until fragrant, about 30 seconds.
- Add the soy sauce mixture to the wok, and simmer until thickened, about 30 seconds.
- Add bok choy back to the wok, stir-fry and cook until the sauce glazes the greens, about 1 to 2 minutes.
- Transfer to a platter and garnish with sesame seeds.
Goes well with Becky’s Low Fodmap Snapper Parcels and Bok Choy with Rice