Additionally I'm reluctant to fully stock the kitchen with staples and spices as we'll have to move it all again in another six weeks so I've been trying to keep my meals simple and not go crazy on the ingredient buying.
This was supposed to be a Chicken and Bok Choy Stir Fry to use up about a cup of white meat we had left over from a roast chicken, but I completely forgot to put the chicken in. Oops. Never mind, it turned out to be just as tasty.
Bok Choy (Chinese Cabbage) is nutrient dense and a good source of vitamins A, C, K and folate. It is also a good source of calcium as its oxalic acid is low and the body is able to absorb the calcium more easily.
- coconut oil
- chilli pepper
- egg noodle nest (1/2 per person)
- soy sauce
- bok choy (1 per person)
Place the egg noodle nest in a bowl and cover with boiling water and a lid (or a plate) to keep the heat in.
Chop the onion into wedges while you melt some coconut oil in a wok (or frying pan if that's all you have). Add onion to pan with finely chopped garlic, ginger and chilli. Stir fry until onion is soft. Wash and slice through the bok choy lengthways so each leaf is at least halved. Add softened egg noodles and a little of the egg noodle water to the pan along with the bok choy. Splash in some soy sauce. Saute until the bok choy is wilted and the noodles have separated. Serve hot.
If I'd remembered the chicken, I would have added it before the onions were completely soft and tried to brown it a little before adding the noodles, water and bok choy.