Bok Choy
A classic little asian number, just in time to eat healthier
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
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