From Nopi by Yotam Ottolenghi and Ramael Scully - Serves 4

3 TB Peanut Oil

1 1/4” piece of Ginger, peeled and julienned 

4 cloves Garlic, thinly sliced

2 large Red Chiles, seeded and julienned

1 bunch Mei Qing Choy

1 bunch Red Bok Choy

Crispy Shallots (optional)

1 Lime, quartered, to serve

Coarse Sea Salt

Put the peanut oil into a large frying pan or wok and place over high heat.  When hot, add the ginger, garlic and chile and fry for 2 minutes, stirring often, until fragrant.  Add the Mei Qing Choi and Bok Choy and cook for 2 minutes stirring often.  Add 1 tsp of salt,  toss well, and cook for another 4 minutes.  Serve with crispy shallots sprinkled on top and a wedge of lime alongside.