date:Feb 25, 2014
n oil and remaining chicken.
4. Wipe wok clean with paper towel, then heat 1 tablespoon oil in wok over high heat. Add capsicum and stir-fry for 30 seconds, then add the bok choy stalks and stir-fry for
5. 30 seconds. Add the bok choy leaves and stir-fry for a further 1 minute or until slightly wilted. Remove from pan.
6. Return wok to high heat with remaining 1 tablespoon oil. Add reserved marinade and allow to bubble for a minute, then add rice and stir-fry for 2-3 minutes until well coated