If you are a fan of greens of any variety, then you will surely like this simple, healthy and super easy Chinese style Bok Choy stir fry. It goes well as an accompaniment with either Chinese fried rice or noodles.
Few toasted sesame seeds, sprinkled on it gives a nice crunch and flavour to this dish. For a non-veg. version, prawns and chicken may be added. So check out the step by step pictorial recipe to prepare it.
- 2-3 bunches of Bok Choy, chopped
- 1 tbsp. oil
- 1 whole dry red chili (opt)
- 1 tsp. garlic, chopped
- salt to taste
- 1/2 tsp. pepper powder
- 1 tbsp. sesame oil
Heat oil in a pan and temper with the dry red chili and garlic. Saute till light brown. Now add the chopped greens and stir fry on high heat for 3-4 minutes.
Add salt and pepper. Toss well and switch off the flame. Transfer to a serving dish and drizzle the sesame oil over it. Enjoy as it is or along with noodles.
Heat oil & temper with dry red chili & garlic. Saute till light brown.
Add chopped greens & stir fry on high heat for 3-4 minutes.
Add salt & pepper. Toss well & switch off the flame.
Transfer to a serving dish & drizzle sesame oil over it. Enjoy it with
noodles or Chinese fried rice.
Bajra Atta (Pearl Millet Flour) is particularly healthy for those with gluten intolerance. It was considered a poor man's diet, commonly found in rural homes. But it is now very graciously been incorporated in our everyday diet for its health benefits.
It can be prepared plain or with spices and condiments added to it. Today I made it in a fusion style by adding chopped Bok Choy greens along with other ingredients. It can be relished with either chutney, pickles or any side dish.
- 1 cup Bajra Flour (pearl millet)
- salt to taste
- 1 cup loosely packed Bok Choy (only the greens), chopped
- 1/4 tsp. turmeric powder
- 1 small onion, chopped
- 1 tsp. ginger, grated
- 1 tsp. cumin seeds
- 1/2 garam masala powder
- 1-2 green chilies, chopped
- pinch of asafoetida
- oil to shallow fry
In a bowl, combine all the above mentioned ingredients, except oil. Add warm water little at a time and knead into a dough. Keep aside for 10-15 minutes.
Divide into 3 equal portions. Take one portion and spread directly on a greased tawa / griddle with your fingers.
Keep a bowl of water alongside to dip your fingers in it in order to spread evenly and as thin as possible into a round circle.
Make a few holes on it and fry on a low flame by drizzling oil in the holes and around the edges.
Fry till golden brown on one side before flipping it over on the other side. when one is done, simply place the back side of the tawa under running water for a few seconds to cool down and proceed as usual to make the next one.
Serve them hot with pickles, chutney or any side dish.
This delicious and hearty soup is anytime welcome. I usually have this for a light dinner along with some grilled chicken or fish. A very good combination as you have all the goodness of veggies in the soup.
I added some whole wheat pasta to make it more interesting and wholesome. Any other veggies of your choice can be added. This soup can also be prepared with noodles too, for some variation.
- 1 cup pasta, boiled al dente
- 4 cups chicken / vegetable stock
- 1 tbsp. olive oil
- 2-3 garlic cloves, chopped
- 1 cup sweet potato, chopped
- 1 cup green papaya, chopped
- 1 cup red cabbage, chopped
- 1 cup capsicum, chopped
- 1 bunch bok choy, roughly chopped
- 1 bunch spring onion, roughly chopped
- salt to taste
- 1/2 tsp. pepper powder or to taste
- juice of half lemon
- 1 tbsp. coriander leaves, chopped
- pinch of red chili flakes (opt)
Heat oil in a pan and sauté the chopped garlic till it changes colour. Add the stock and bring it to a boil.
Add the sweet potatoes and green papaya and simmer on low flame. When it is half done, add the red cabbage and simmer further for a minute or two.
Now add the boiled pasta, capsicum, bok choy, spring onion, salt and pepper powder. Simmer for a minute before adding the lemon juice.
Serve, garnished with coriander leaves and a sprinkle of red chili flakes.
