What you’ll need:
Blend lime juice and soy sauce and whisk in the coconut milk.
Heat oil in a wok or deep pan and stir fir the chili for 2 to 3 minutes. Transfer to a plate.
Bring a large pan of water to boil and sliced bok choy. Stir twice and drain.
Place Bok choy in a large bowl, and add dressing and mix well.
Sprinkle peanuts and stir-fried ingredients on top.
Recipe from adapted from Fleetwood. Jenni, 2007. 500 Chinese Recipes: Fabulous Dishes from China and Classic Influential Recipes from surrounding regions. Anness publishing.