• Bok choy2 heads
• Eggs2
• Ginger (julienned)1 piece
• Chicken stock powder (granules)1/2 tsp
• Water2 tbsp
• Salta pinch
• Black peppera pinch
• Vegetable oilto taste
• ★Sesame oil (optional)1/2 tsp

1. 1

   Wash the bok choy thoroughly and cut into 3 sections lengthwise. Cut the root section further into 6-8 pieces. Julienne the ginger.

2. 2

   Beat the 2 eggs with a pinch of salt. Heat vegetable oil in a frying pan over medium heat and scramble the eggs while stirring until just set. Transfer to a separate bowl.

3. 3

   Add a little more oil to the pan and stir-fry the ginger until fragrant. Add the 2 heads of bok choy and stir-fry over medium heat.

4. 4

   Once the bok choy is well coated with oil, add 1/2 tsp chicken stock powder and 2 tbsp water. Cover and steam for about 1 minute.

5. 5

   Remove the lid and return the cooked eggs to the pan. Mix everything together and taste. Adjust seasoning with salt and black pepper as needed. Finish with 1/2 tsp sesame oil if desired.

The key is to draw out the ginger's fragrance first. Ginger warms the body, promotes circulation, and is effective for cold prevention. The combination of bok choy and eggs enhances the nutritional value even further.

• Calories120 kcal
• Protein8 g
• Fat7 g
• Carbs4 g
• Sodium0.8 g