• 1 bunch (375g) baby bok choy, sliced lengthways into quarters
  • 1 red capsicum, sliced
  • 1 pkt (150g) oyster mushrooms
  • 200g snow peas, trimmed
  • 1tbs soy sauce
  • 2 teaspoons grated ginger
  • 1 bird’s eye chilli, seeds removed and finely sliced


  • Step 1  Bring a large wok or saucepan of water to the boil. Place the baby bok choy and capsicum into a bamboo steamer, place over the boiling water and steam for 3-4 minutes. Add the mushrooms and snow peas and steam for a further 3-4 minutes.
  • Step 2  Meanwhile, to make the dressing, combine the soy sauce, ginger and chilli in a small bowl. To serve, arrange the vegetables on a large platter and pour over the dressing.

Fresh Living – March 2005 , Page 48
Recipe by Kim Meredith