Serves: 4

Prep time: 10 mins

Cook time: 30 mins

Ingredients

2 tbsp oil 1 large onion 2 tbsp tomato paste 1 can diced tomatoes 2 cans of kidney beans Stock powder to taste

4 bunches of Pak choi 1 tbsp olive oil 1 tsp crushed garlic 1 tbsp oyster sauce 1 tbsp soy sauce 1/2 tsp vegetable stock powder

 

Directions

1. Chop the onion and fry in a wide saucepan until brown.
2. Add the tomato paste and allow to cook for two minutes while stirring.
3. Add the canned tomatoes and allow to cook for 5 to 10 minutes over low heat. Make sure to stir the tomatoes so that they don't burn.
4. Drain the cans of beans and add to the tomato mixture in the pot.
5. Allow mixture to cook on low heat for 10 minutes stirring occasionally.
6. Meanwhile, cut the stems off the Pak Choi, and separate the leaves and stems. Then rinse the Pak Choi.
7. Boil a pot of water and first immerse the stems for two minutes before adding the leaves. Cook for another minute before draining the stems and leaves.
8. Mix the oyster sauce, soy sauce and stock powder in a bowl.
9. Heat some oil in a small non-stick frying pan.
10. Sauté garlic over high heat for a minute.
11. Add the Pak Choi and sauce and fry for 2 minutes.
12. Remove from heat and serve with rice.

Enjoy!

 

If you want to include more veggies in your child's diet but experience resistance from them, then check out my book, My Kids Love Veggies, on how to achieve this change.