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Quick-fried Chinese kale
Spinach and baby bok choy share one blazing-hot wok for an ultra-fast, dual-greens side dish, finished with garlic aroma and just enough salt to keep their fresh flavor.
Instructions
- 1
Wash the bolai and cut it into sections for later use.
- 2
Pour oil into the pan and heat it.
- 3
I stir-fry the rape and spinach segments together.
- 4
Add a little salt and mix well.
- 5
It can be plated now (finished product photo).
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Ingredients
Main Ingredients
- Spinach1 handful
- Noneto taste
Seasonings
- rapeseed2 pieces
- Salt1 g
- oila pinch