Ingredients Serves 6 2 bunches of bok choy - washed and stalks trimmed by just ½” from the bottom 100 gms snow peas or French beans - stringed 1 cup roughly chopped cabbage 2-3 tbsp olive oil 6-8 flakes garlic - sliced or chopped 4 tbsp black bean sauce, 2 tbsp tomato ketchup 1 tbsp cornflour ½ tsp roughly crushed black pepper, ¼ tsp salt Method 1. Boil 4 cups of water with 1 tsp salt and 1 tsp sugar in a pan. Add snowpeas or french beans. Remove from fire. Let them be in hot water for 2-3 minutes. Strain and refresh under cold water to retain the green colour. If using beans, cut them into long pieces diagonally. Keep aside. 2. Mix black bean sauce, ketchup, cornflour and ½ cup water in a bowl. Keep aside. 3. Heat olive oil in a non stick kadhai or a wok. Add garlic and stir. Add the cabbage. Stir for a minute. Add bokchoy and stir fry for 2-3 minutes. Add the blanched snow peas or french beans, stir for a minute. 4. Pour the mixed sauces and stir to coat the vegetables. Add salt and pepper. Serve hot. Nita Mehta is a celebrated chef and has penned over 600 books. Her book cover a multitude of cuisines from around the world. 450 of her books have been on the best-seller list, and in the short span of a few years she has sold over 7.5 million books. Several of her books have also won International Awards. She has conducted cooking classes in USA, UK, Canada and several other countries, and appeared on many TV channels in cookery shows.
