We have coconut chicken noodle soup, spicy pork sausages, prawn crackers, pickled pak choi, pak
choi leaves, cucumber, and baba ganoush.
Add the bok
choi leaves allowing them to wilt.
Not exact matches
I added about 1/2 tbsp of sesame oil and a tbsp each of chopped purple basil, cilantro and dill
leaves and served it over a bok
choi, shrimp and fresh vegetables salad.
* 1 handful of green
leaf lettuce * 1 handful of red
leaf lettuce * 1 handful of purple pak
choi * 1 handful of spinach * 1 handful of basil * 10 - 15 fresh peas * rose petals * 1 tablespoon organic, plain yogurt * 1 tablespoon olive oil * 2 teaspoons honey * 1 garlic clove, minced
Throw the
choi sum or baby
leaf spinach and spring onions into the wok and cook until the
leaves are only just wilted.
1 cup unsalted roasted peanuts 1 red chili, deseeded and roughly chopped 1 lime, zest and juice 3 garlic cloves, peeled 1 - inch piece ginger, peeled and sliced 1 handful cilantro plus more for garnish 1/2 teaspoon salt 2 teaspoons canola oil 2 boneless skinless chicken breasts, sliced 8 ounces bok
choi, stems sliced and
leaves roughly torn 1 red pepper, deseeded and sliced 2 tablespoons low sodium soy sauce 8 ounces udon noodles, cooked
Free and bound phenolic compounds in
leaves of pak
choi (Brassica campestris L. ssp.