2 bunches of bok choy – washed and stalks trimmed by just ½” from the bottom
100 gms snow peas or French beans – stringed
1 cup roughly chopped cabbage
2-3 tbsp olive oil
6-8 flakes garlic – sliced or chopped
4 tbsp black bean sauce, 2 tbsp tomato ketchup
1 tbsp cornflour
½ tsp roughly crushed black pepper, ¼ tsp salt
1. Boil 4 cups of water with 1 tsp salt and 1 tsp sugar in a pan. Add snowpeas or french beans. Remove from fire. Let them be in hot water for 2-3 minutes. Strain and refresh under cold water to retain the green colour. If using beans, cut them into long pieces diagonally. Keep aside.
2. Mix black bean sauce, ketchup, cornflour and ½ cup water in a bowl. Keep aside.
3. Heat olive oil in a non stick kadhai or a wok. Add garlic and stir. Add the cabbage. Stir for a minute. Add bokchoy and stir fry for 2-3 minutes. Add the blanched snow peas or french beans, stir for a minute.
4. Pour the mixed sauces and stir to coat the vegetables. Add salt and pepper. Serve hot.