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Stir-fries are a brilliant way of getting lots of veggies into your diet without compromising on taste.
This one is full of zingy flavours and healthy, tasty veg. Don’t be put off by Chinese cabbage — it’s a great standby vegetable which will last quite a while in the fridge and works well in stirfries such as this one or eaten raw in a crunchy Asian salad.

I absolutely love Bok Choy, and although a completely foreign vegetable, it takes extremely well to growing in my vegetable garden!  There are so many ways to make the best of this great vegetable, and for me, more often than not, it ends up as a regular ingredient to a quick and tasty stir fry, with lots of other fresh veggies.  This braised Bok Choy recipe is a fantastic way to enjoy it, making it a perfect side dish to any main Chinese meal.

This is the recipe we were given along with the press release and Ken actually demonstrated the dish for us.  I can tell you it is absolutely delicious and you should definitely give it a go.  It follows through from what he mentioned about using different ingredients to build layers of flavours and many different notes.