asian-style baby bok choySubmitted by: SCIENCE_WRITER
Introductionmmmmmm! :) mmmmmm! :)
2 tbsp canola oil
5 cloves garlic
about 1" ginger root, sliced
1 tsp crushed red pepper (or to taste)
2.5 pounds trimmed baby bok choy
2 tbsp soy sauce
3 tbsp rice vinegar
Make sure the bok choy is rinsed and dry, and toss in the wok until the leaves are wilted, about 10 minutes.
Add the soy sauce and rice vinegar into the pan, along with the garlic and ginger. Allow to simmer for about 5 minutes, or until the stems become more tender. Don't let it cook too long, or the soy sauce will be absorbed into the stems and the dish will become bitter.
makes 4 1-cup servings.
Variations: Try adding five-spice powder.
Number of Servings: 4
Recipe submitted by SparkPeople user JRMURRAY8.
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I cut down on the soy sauce, garlic as I am sensitive to spices: used a little less oil. Was the bok choy supposed to wilt without anything at all in my wok? I thought it might burn with nothing but a thin layer of oil from browning the garlic: used 1/4 cup water. Will try w/tofu CHAKRATEEZE! - 5/1/11