- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 289.2
- Total Fat: 9.4 g
- Cholesterol: 15.6 mg
- Sodium: 1,941.2 mg
- Total Carbs: 42.5 g
- Dietary Fiber: 3.3 g
- Protein: 11.1 g
Teriyaki bok choy and redskinsSubmitted by: THESOMETIMESGRL
IntroductionCubed red skin potatoes and bok choi - teriyaki! PERFECT with salmon. Cubed red skin potatoes and bok choi - teriyaki! PERFECT with salmon.
- Two red skinned baking potatoes
- Two heads of baby bok choy (or about 4 cups once it's sliced/washed)
- Teriyaki sauce
- 1 tbsp unsalted butter (and about a half tbsp of olive oil to finish)
- Minced garlic, about 6 tbsp
- Thinly sliced ginger, about 2 tbsp
Wash and chop the potatoes into little cubes for faster cooking, about a half-inch. Put the potatoes, 1 tbsp butter, 3 tbsp teriyaki, and the ginger in a pan to start cooking. Add a bit of water if the sauce reduces too fast.
Wash and chop the bok choy while the potatoes begin cooking. When the potatoes are al dente (7-10 minutes), put the chopped bok choy stems in the pan. When they're beginning to soften (about 3 min), put the leaves in, dumping the rest of the teriyaki and garlic, add the 1/2 tsp of oil on top. Stir until the leaves are coated with the good stuff and let them wilt until bright green (2 min). Mix it all together and serve with some Teriyaki Salmon or Mahi Mahi!
Number of Servings: 2
Recipe submitted by SparkPeople user THESOMETIMESGRL.