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Don’t worry if your pan overflows at the start! Bok choy cooks fast and shrinks down within minutes, just like spinach. But if you want to maintain some of its natural crispness, take it off the heat before it cooks through. To make a spicier curry, add fresh chopped chilies (with their seeds intact!) and let them bloom in the hot oil. And for extra plant-based protein, fry up some cubed firm tofu before tossing in all the veggies. Peeled shrimp and chicken breast should work, too.

Nutritional Data

  • Egg Free
  • Suitable For Pregnancy
  • Vegetarian

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