Eat your garden: Bok choy, shallots and garlic
Bok choy, shallots and garlic
2 bunches bok choy, washed, base cut off and sliced into 1cm wide strips
1 lrg shallot bulb, finely sliced
2 cloves garlic, finely sliced
pinch of sea salt
Heat dry wok until starting to smoke, toast salt and add oil, quickly followed by shallots. When shallots are translucent, add garlic, stir for 10 seconds, and add bok choy. Flip once whilst cooking, add 2 tablespoons of water, put lid on for 30 seconds then serve!