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Cranberry Ginger Baby Bok Choy |
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By Karl Lohnes & Butterball Canada
Ingredients
- 12 Baby Bok Choy
- 25 ml (2 tbsp) canola oil
- 125 ml (½ cup) VH Orange Ginger Sauce
- 125 ml (½ cup) dried cranberries
Directions
- Wash the bok choy well. Drain and set aside.
- Heat a large non-stick wok or a large non-stick frying pan on medium high heat.
- Add the canola oil.
- Add the bok choy and stir fry till slightly wilted.
- Add the dried cranberries and the VH sauce and continue stir-frying till the bok choy is wilted.
- Serve immediately.
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