Heat the oil in a wok, add the  bok choi and stir well over the heat for 4 mins until it wilts.

Pour in the garlic oil, ster sauce, soy and 50ml water.

Simmer for a further 3 mins, then scatter over the chilli to serve.

Recipe from Good Food magazine


2 tbsp vegetable oil

1 tbsp garlic infused oil

6 heads bok choi, split in half lengthways, or 16 baby bok choi

3 tbsp oyster sauce

1 tbsp gluten free light soy sauce

1 long red chilli, deseeded and finely sliced

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Low FODMAP Recipe - Bok choi with oyster sauce & chilli

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