Stir-fried Bok Choy and Choy Sum

The pungent flavours of ginger, lime, chilli and sesame make the greens sing. This is very quick to pull together, but tastes special. Just be careful not to over cook the bok choy and choy sum.

Match with stir-fried, chicken, beef, or tofu and your choice of rice or noodles. We opted for chicken here (500- 600g is about right for 4 people). We simply stir-fried that first in a little extra oil, then set aside covered to keep warm, whilst we cleaned out the wok then stir-fried the greens. Return it to the wok before you stir stir through the dressing.

If you opt for tofu we recommend baking it first before adding to the stir-fry to prevent it breaking up. 170g of firm tofu is a low FODMAP serving size.

Ingredients (serves 4):

• 1 tbsp of extra virgin olive oil

• 1 tsp of sesame oil

• 2 tsp raw ginger, grated

• 1/2 red chilli, deseeded

• 2 cups (or 2 small) bok choy

• 2 cups of choy sum

• 2 spring onions (green parts only)

For the dressing/sauce:

• 1 tbsp soy sauce

• 1 tbsp maple syrup

• 1 tbsp lime juice

Topping

• 1 tbsp sesame seeds

Method:

Chop the bok choy and choy sum.

Heat 1 tbsp olive oil, mixed with 1 tspn of sesame oil in a wok or large frying pan.

Stir-fry the grated ginger and thinly sliced chilli for 20 seconds.

Add the veggies.

Once the veggies are just heated through, stir through lime juice and soy sauce and maple syrup..

Toast the sesame seeds in a pan and then scatter over the top of the greens.

Serve immediately.