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Bok Choy

240g bok choy (pak choi or pak choy)

2 slices of ginger

2 tbsp oil

150ml water

1/2 tsp salt

(serves 4 as a sidedish)

Trim the stem of the bok choy if necessary. Separate leaves and wash well. Drain. In a lidded wok or frying pan, heat the oil with the ginger until moderately hot. Add the bok choy and stir until coated in oil. Add the water and salt. Stir and cover for 1 to 2 minutes. Remove ginger slices drain and serve.

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