asian-style baby bok choy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp canola oil5 cloves garlicabout 1" ginger root, sliced1 tsp crushed red pepper (or to taste)2.5 pounds trimmed baby bok choy2 tbsp soy sauce3 tbsp rice vinegar
Heat 2 tbsp canola oil in a big wok. Add the garlic, ginger and crushed red pepper, and toss until the garlic is nicely browned, about 2 minutes. Remove from the pan and set aside - you'll be putting it back later.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 126.1
- Total Fat: 7.7 g
- Cholesterol: 0.0 mg
- Sodium: 810.8 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 3.1 g
- Protein: 5.0 g
Member Reviews
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SALVARAD1
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