Braised Bok Choy

And the New Year is upon us, and all the resolutions to eat healthy, exercise, quit smoking, drink less, etc, ad infinitum, ad nauseum..

Here’s a tasty little asian number that will wow you with the taste and the simplicity..

If you missed your greens on New Year’s Day, this might help a bit

From Wikipedia:

Bok choy (American English), pak choi (British English), or pok choi (Brassica rapa subsp. chinensis) is a type of Chinese cabbage. Chinensis varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens.

Chinensis varieties are popular in southern China and Southeast Asia. Being winter-hardy, they are increasingly grown in Northern Europe. Now considered a subspecies of Brassica rapa, this group was originally classified as its own species under the name Brassica chinensis by Carl Linnaeus. They are a member of the family of Brassicaceae or Cruciferae, also commonly known as the mustards, the crucifers, or the cabbage family.

Bok Choy

A classic little asian number, just in time to eat healthier
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish, Snack, Soup
Cuisine Asian
Servings 4
Calories 224 kcal

Ingredients
  

  • 6 ea Baby Bok Choy Halved, washed, drained
  • 4 tbsp Canola oil
  • 3 cloves Minced Garlic
  • 1/2 cup Broth Veggie or chicken
  • 1/4 cup Soy Sauce Low Sodium
  • 1/4 cup Brown Sugar
  • 1/4 cup Rice Vinegar
  • 1 tsp Sambol (optional)
  • 1 tbsp Sesame Oil Toasted is nice
  • 1 tbsp ginger Peeled grated

Instructions
 

  • Make sure the bok choy has been rinsed to remove grit and drained
  • Mix broth, soy, garlic, ginger, sugar, vinegar and sambol in a small bowl
  • Taste and balance sauce flavor
  • In a large cast iron skillet or dutch oven, heat oil over high heat until it spiders
  • Place bok choy in pan, cut side down and sear until almost charred, ~ 5-7 minutes
  • Drop heat to medium / medium low and add sauce
  • With a spatula gently loosen the veggies
  • Braise until the stems are tender-crisp
  • Remove bok choy to serving platter
  • Season Taste and balance sauce flavor
  • Reduce sauce to a glaze and pour / spoon over bok choy.

Notes

A quick little side dish, goes quite well with brown rice, or as a side / topping to a bowl of noodles and tofu.

Nutrition

Calories: 224kcalCarbohydrates: 16gProtein: 2gFat: 18gSaturated Fat: 2gSodium: 950mgPotassium: 49mgFiber: 1gSugar: 14gVitamin A: 129IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Keyword Braised, Vegetable
Tried this recipe?Let us know how it was!

  Filed under: Asian, Cast Iron, Quick, Vegan, Vegetarian, Winter

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