Bok Choy

Basics
  • Prep
    • Large bok choy: wash and dry leaves and stems.  Cut away leaves, stack, and cut crosswise into strips.  Cut stalks into 1/2" - 1" pieces (discard bottom 1" around root).
    • Baby bok choy: wash and dry.  Cut in half or use whole.
  • Cooking
    • Stir-fry until tender.  Cook cut-side down for a few minutes within moving in hot oil to get a good sear.  Once color appears, flip and continue cooking.
    • Whole or halved baby bok choy takes about 5 - 7 min; smaller pieces take 2 - 3 min.

Ingredients
  • 1 lb baby bok choy
  • 2 T soy sauce (may substitute a mix of tamari and/or coconut aminos)
  • 2 T vegetable broth
  • 1 T rice vinegar
  • 1 T sesame oil
  • 2 T vegetable or olive oil
  • 1 t honey (may sub maple syrup)
  • 1/8 t red pepper flakes
  • 1 T minced garlic
  • 2 t minced ginger
  • 1/4 c sliced green onions
  • Sesame seeds
Instructions
  • In a bowl, combine soy sauce, broth, vinegar, 2 t sesame oil, honey, and red pepper flakes.
  • Heat 1 T vegetable oil and 1 t sesame oil over high heat until just smoking.  Cook halved baby bok choy, cooking cut side down in a single layer to sear, 1 - 2 min.
  • Flip bok choy and cook until lightly browned, 1 - 2 min.  Remove to a plate.
  • Add 1 T vegetable oil to pan.  Stir fry garlic, ginger, and green onions until fragrant (~30 sec).
  • Add sauce and simmer until thickened (~30 sec).
  • Add bok choy and stir-fry until sauce glazes the greens, 1 - 2 min.
  • Serve garnished with sesame seeds.

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