5 spring onions, cut into 5cm lengths
2 bunches bok choy, roughly chopped
½ cup roasted macadamias
Serving Suggestion: Bok choy can be swapped for other Asian greens you may have on hand or are in season such as pak choi, choi sum, or kai lan. Vegetables can be swapped for other vegetables you may have on hand such as capsicum, broccoli, carrot or beans.
Macadamia nuts can be swapped for other nuts or seeds you may have on hand such as almonds, unsalted cashews, sunflower seeds or pepita seeds.
If you don’t have rice cooking wine (Shaoxing wine) or are unable to get it, you can simply leave it out of this recipe.
Storage: Store stir-fry in an airtight container in the fridge for 3 days or frozen for up to 3 months. To keep the macadamias crunchy, store them separately and add them just before serving.
Kids in the kitchen tips: Depending on your child’s age and skill, they can help measure the ingredients, or mix the sauce together.
When preparing this recipe:
| Serving size: 389g | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 1746 | 449 |
| Fat (g) | 26.4 | 6.8 |
| Saturated fat (g) | 4.1 | 1.1 |
| Carbohydrates (g) | 7.5 | 1.9 |
| Sugars (g) | 4.7 | 1.2 |
| Fibre (g) | 5.3 | 1.4 |
| Protein (g) | 34.5 | 8.9 |
| Sodium (mg) | 759.5 | 195.1 |
Healthy Eating
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