Curtis Stone - Stir fried Bok Choy with Carrots and Ginger

Method
1. Heat the oil in a large wok over medium heat.
2. Add the garlic and ginger and sauté for 30 seconds or until fragrant and tender.
3. Add the bok choy and carrots and stir fry for 5 to 10 minutes or until the green parts of the bok choy have wilted and the white parts are crisp-tender. Season the bok choy to taste with salt.
4. Divide the bok choy evenly among 4 serving plates.
Stir fried Bok Choy with Carrots and Ginger

Serves 4

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon/10 g minced garlic
1 tablespoon/10 g minced peeled fresh ginger
4 bok choy (about 3 pounds/1.4 kg total), cut crosswise into 1-inch/2.5-cm-wide ribbons
2 carrots, peeled, shaved into ribbons
Salt and freshly ground black pepper

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