Add some sunshine to your usual pak choy recipes by using fresh yellow and orange capsicums. Not only do orange capsicums add sweetness and fruity flavour to the dish, they are by far the richest source of the orange pigment zeaxanthin, a carotenoid that is good for the eyes
- 1 yellow capsicum
- 1 orange capsicum
- 400 g pak choy
- 2 cloves garlic
- 2 tbsp grapeseed oil
- Chop the garlic cloves finely and lightly fry in grapeseed oil.
- Add sliced capsicums and stir fry for 2-3 minutes.
- Add hand-peeled pak choy and continue to fry for another 2 minutes.
- Best served with boiled noodles or brown rice.