If you don’t feel like stir frying, here’s a super quick tray bake instead with a simple soy dressing. All part of the goodness of Torello’s latest value box.

serves 4-6

1 bunch bok choy

200g beans (½ punnet) , stem ends trimmed

6 spring onions, tops trimmed

¼ cup extra virgin olive oil 

soy dressing:

1½ tablespoon soy sauce

2 teaspoons honey, warmed

2 teaspoons cider vinegar, or lemon juice

Pre-heat the oven to 200°C (180°C fan-forced). Line a large roasting tray with baking paper.

Cut the bok choy in half lengthways and rinse well to remove any grit in between the leaves. Place bok choy, beans and spring onion in a large bowl, then drizzle over the olive oil and toss well to coat vegetables.

Place the bok choy cut side up in a single layer, side by side over the prepared tray. Place the beans and spring onions either end of the tray, it doesn’t matter if on top of each other. Bake for 12-15 minutes, or until the stem end of bok choy is tender and the leaves are browning around edges. The beans should be just tender and the spring onions softened, with browning around ends.

Meanwhile, prepare the soy dressing. Whisk together the soy, honey and vinegear or lemon juice in a small bowl to combine. Set aside. 

Remove the tray from oven and quickly transfer vegetables to a serving bowl. Pour the dressing over while vegetables are hot, to serve.

Recipe by Fiona Hammond, February 2023