|1||Large piece||Fresh ginger||Finely grated|
|3||Red Caspsicums||Roughly chopped, deseeded|
|2||Limes||Rind finely grated, juiced|
|250||ml||MAGGI TASTE OF ASIA Stir Frying Sauce|
|8||Large bunch||Bok choy or Asian greens||Halved lengthways, washed|
- Heat oil in large pot or wok or bratt pan and heat over a high heat. Add greens, ginger, capsicum, carrots and MAGGI TASTE OF ASIA Stir Frying Sauce. Stir-fry for 4 minutes. Add lime juice stir-fry for 1-2 minutes or until tender. Transfer to a platter. Cover with foil.
- Heat the remaining oil in the wok over a high heat. Add mussels and cook, for 2 minutes or until shells have opened. Add the stir-fry vegetables in sauce and cook for 1-2 minutes or until reduces slightly.
- Serve with rice and sliced chilli