8 Honey Soy Chicken Kebabs
1 bunch baby bok choy, sliced lengthways into quarters
1 red capsicum, sliced
200g oyster mushrooms
200g snow peas, trimmed
1/4 cup soy sauce
2 tsp grated ginger
1 bird's eye chilli, seeds removed and finely sliced
Bring a large wok or saucepan of water to the boil. Place the baby bok choy and capsicum into a steamer, place over the boiling water and steam for 3-4 minutes. Add the mushrooms and snow peas and steam for a further 3-4 minutes.
Meanwhile, to make the dressing, combine the soy sauce, ginger and chilli in a small bowl. To serve, arrange the vegetables on a large platter and pour over the dressing, add some boiled rice and top with the kebabs.
If you don’t have a steamer you can always stir fry the greens instead.