Autumnal Bok Choy and Chicken Stir-fry
As the days start to cool, there’s something soothing about the calming colours and wholesome flavours of this dish. It’s quick and easy to prepare and very satisfying.
If you are vegetarian or vegan you can swap out the chicken for rinsed firm tofu. Use 500g to serve 4. See out tips below for ensuring the tofu doesn’t break up.
Serve with your favourite rice - we recommend brown rice for it’s fibre content and nutty flavour.
Ingredients (serves 4):
Stir fry:
150g oyster mushrooms
150g bok choy
150g green beans
120g water chestnut
200g bean sprouts
530g chicken breast or tenderloins sliced (or 500g of firm tofu)
Topping:
50g spring onion tops
30g coriander
Dressing/sauce:
2 tbsp soy sauce
1 tbsp kecap manis - (if coeliac, check your brand is gluten-free or substitute with 50g black treacle, 80g golden syrup, 25g gluten free tamari sauce & 45g boiled water),
1 tbsp sesame oil
Rice
Method:
If using chicken, stir fry this first. Check cooked through and then set to one side.
If you are using tofu, prepare by placing on kitchen towel on a plate, place more kitchen towel on top and then another plate. Weight down the plate with a heavy book and leave for 30 mins. Pat dry and cut into cubes. Mix with an extra 1 tbsp of soy sauce and then place on an oiled baking tray. Bake for 15 to 20 mins at 180 degrees C.
Wipe out the pan or wok (wash out if charred from cooking the chicken).
With fresh oil, stir fry the veggies. Start with green beans, then add mushrooms, and water chestnuts, finish with the bok choy and the bean sprouts.
Stir together the dressing/sauce ingredients and stir through the veggies as you finish cooking.
Mix through the chicken or tofu before serving with the cooked rice.