Holidays & Occasions
Baking & Desserts
Cheese & Dairy
Coffee & Beverages
Dinners & Sides
Spreads & Condiments
Dressings & Marinades
Healthy Living Articles
4 servings, 1/4 recipe (204 g) each
Tap or click steps to mark as complete
Serve with hot cooked brown rice.
Substitute baby spinach leaves for the cut-up bok choy.
Serve this delicious stir-fry any night of the week. As a bonus, it provides a good source of iron, per serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I would add more bok choy, in that it cooks down a lot.
I made this tonight and found it easy and delicious! I cooked up some Chinese noodles and served it with them. Loved it!
I will definitely be making it again
This is yummy, with it's delicate hint of ginger - I may add more ginger the next time I prepare it because my husband and I both like this flavour. We also added hot chili flakes at the table for a bit of heat. This recipe is definitely a keeper.