Stir fried wong bok with garlic
So tasty and quick and easy to make – add this to your repertoire.
2 Tbsp canola oil
2-3 cloves garlic, finely diced
500g wong bok, washed and trimmed
1 Tbsp rice wine
2 Tbsp water
2 Tbsp chopped or sliced mint
Heat the oil in a wok over high heat until smoking.
Add garlic, wong bok, rice wine and salt and stir.
Add water, cover with a lid and cook, stirring occasionally for 2-3 minutes, or until wong bok is tender.
Transfer to a plate, sprinkle with the mint and serve.