Ingredients
1 small red onion finely sliced
2 garlic cloves roughly minced
1 lb Bok Choy washed and chopped
1 15 oz can of Red Kidney Beans
1 yellow plantain peeled & sliced into 1/4 inch rounds
1 tbs extra virgin olive oil
1/2 tsp red chilly flakes
1 tbs balsamic vinegar
1 tbs soy sauce
Salt & ground black pepper to taste
1 tsp dried mint
Instructions
Drain can of kidney beans and set a side
Saute onions and garlic in oil in a wok
Add rest of the ingredients to the wok and cover with a lid
Cook on low heat for about 5 minutes
Recipe should yield two generous servings. Perfect hot meal on a cold winter night.
No comments:
Post a Comment