Rumba Stir-fry With Bok Choy
Cook on high heat to make your dish ready quicker!
People: 1
23 min


50 grams
Bamboo Shoots
50 grams
Bean Sprouts
50 grams
Bok Choy
20 grams
0.75 tbsp
Corn Oil
4 tsp
Herbs De Provence
60 grams
50 grams

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  1. Boil your noodles according to the instructions on the package and set aside about a 1/4 cup of the starchy water when draining.
  2. Wash and cut your asparagus, bok choy and broccoli so that they all have a similar size and shape.
  3. Slice your bamboo shoots, grapefruit and pineapple into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.

Heating Steps

  1. Toast cashews on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Heat corn oil in a pan, add Asparagus herbs de provence and fry for 5 minutes.Then add Broccoli and fry for 5 minutes.Finally, add Bamboo Shoots, Bean Sprouts and Bok Choy and fry for 5 extra minutes.
  3. Add your reserved starchy water from noodles to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add your cooked noodles to your pan and mix until evenly coated. Serve and enjoy warm.
  2. Add Cashews, Grapefruit and Pineapple on top.