Ingredients
- 1 tbsp vegetable oil
- 2 garlic cloves, chopped
- 1 shallot, chopped
- 300g baby bok choy, rinsed, cut into quarters, with core intact
- 1 tbsp soy sauce
- 2 Bird’s Eye Chilli, chopped
Preparation
- Heat oil in a large skillet or wok over medium-high heat. Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds.
- Add bok choy, soy sauce, and 2 tabelespoon water and cover immediately. Cook for 1 minute. Uncover and toss, then cover and cook until bok choy is tender at the core, for about 3 more minutes.
- Top it off with crispy garlic flakes, roasted peanuts and chilli.
Gouda Together 