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Wok Fried Bok Choy with Garlic + Roasted Peanuts Ingredients 3 cloves garlic 5 g ginger 1 green chilli 100 g roasted peanuts 2 tbsp peanut oil 500 g bok choy 1 large brown onion 2 tbsp light soy sauce 500 ml vegetable stock 1 tbsp sesame oil 1 tsp chilli oil | Method- Peel and mince the garlic and ginger. Finely dice the chilli. Roughly chop the peanuts. Pour the oil into a wok and add the peanuts. Put the wok over a medium heat and cook until the peanuts turn a deep golden brown. Transfer the peanuts to a mini food processor and blitz to a crumb.
- Trim the bottom off of the bok choy to get individual leaves. Peel the onion and slice it in half then slice each half into 4 wedges. Turn the heat up high and add the bok choy and soy sauce to the wok. Fry for 1 minute, tossing constantly to char then remove to a bowl. Reheat the wok until smoking then add in the onions, stir frying to char for 2 minutes. Add the garlic, ginger and chilli to the pan and fry until they soften and smell fragrant. Pour in the stock and simmer with the onions for 15 minutes, until it reduces to a thickened sauce.
- Return the bok choy to the pan for 30 seconds to heat though. Toss to coat it in the sauce then divide the bok choy between your serving plates and pour the onions and sauce over the top. Garnish very generously with the peanut crumb, drizzle with the sesame and chilli oils and serve.
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