Here's a 'meaty' vegetable dish to tempt you

Try out this tasty recipe for Stir-Fried Bok Choy with Ginger and Garlic...

  This Chinese influenced dish is inspired by Fuchsia Dunlop's new book Every Grain of Rice which I reviewed recently in The Exeter Daily. She cooks a version with mushrooms which is also great. Even without the mushrooms this has a lovely meaty flavour and is a great accompaniment to other Chinese meat dishes or even as a main course in its own right with some fried rice or noodles.   I will be showing how easy it is to cook when I do the cookery demonstrations at Ashgrove Kitchens'  25th anniversary on Saturday 17th November in Crediton - see here for details - http://www.ashgrovekitchens.co.uk/latest-news/93-festival   I get my bok choy from Linscombe Farm based in Upton Pynes, who have a stall on the first and third Saturday of each month at the Crediton Farmers' Market, as well as on Thursdays in Exeter.   (4 servings)   Ingredients 1 tablespoon vegetable 2 cloves garlic, finely chopped 1 thumb sized piece of fresh ginger, finely chopped 2 bok choy, cleaned and cut into 2 cm pieces 2 tablespoons soy sauce   Heat the oil in a wok or a large pan. When it's hot put in the garlic and ginger and cook for about 1 minute. Then throw in the bok choy pieces and the soy sauce.  Cook over a high heat for 3 to 5 minutes stirring regularly. It is ready when the green parts of the bok choy wilt and stalks are tender but maintain some crispness.