Bok Choy With Brown Sauce and Crispy Garlic
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 262.0
- Total Fat: 20.4 g
- Cholesterol: 0.0 mg
- Sodium: 646.3 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 1.9 g
- Protein: 2.7 g
View full nutritional breakdown of Bok Choy With Brown Sauce and Crispy Garlic calories by ingredient
Introduction
Fresh side Fresh sideNumber of Servings: 4
Ingredients
-
3 tbsp Olive Oil
8 oz Shitake Mushrooms
1/4 c Mirin
2 T Soy Sauce
6 clove Garlic
3 T Olive Oil
1 lb Baby Bok Choy
1/4 t Kosher Salt
Directions
BROWN SAUCE
Step 1
Heat oil in a medium pot over medium-high. Cook mushrooms in a single layer, tossing halfway through, until browned, 8–10 minutes. (They may steam at first but will eventually brown.) Pour in wine, soy sauce, and ¾ cup water, reduce heat to low, and simmer, stirring occasionally, until mushrooms are very soft, 8–10 minutes.
Step 2
Transfer mushrooms and liquid to a blender and purée, adding more water by the tablespoonful as needed, until sauce is smooth.
BOK CHOY AND ASSEMBLY
Step 3
Combine garlic and oil in a small skillet. Set skillet over low heat and cook, stirring occasionally, until garlic is golden and crisp, about 3 minutes. Strain through a fine-mesh sieve into a small bowl. Season garlic with salt; set oil aside.
Step 4
Heat 1 Tbsp. reserved garlic oil in a large wok or skillet over medium-high. Add bok choy and 2 Tbsp. water and cover immediately (a baking sheet works great if you don’t have a lid). Cook 1 minute. Uncover and toss, then re-cover and cook until bok choy is tender at the core, about 2 minutes.
Step 5
Spoon some brown sauce in a large shallow bowl or on a platter; arrange bok choy over. Top with crispy garlic.
Serving Size: 1/4 of recipe
Number of Servings: 4
Recipe submitted by SparkPeople user ZENAHOME.
Step 1
Heat oil in a medium pot over medium-high. Cook mushrooms in a single layer, tossing halfway through, until browned, 8–10 minutes. (They may steam at first but will eventually brown.) Pour in wine, soy sauce, and ¾ cup water, reduce heat to low, and simmer, stirring occasionally, until mushrooms are very soft, 8–10 minutes.
Step 2
Transfer mushrooms and liquid to a blender and purée, adding more water by the tablespoonful as needed, until sauce is smooth.
BOK CHOY AND ASSEMBLY
Step 3
Combine garlic and oil in a small skillet. Set skillet over low heat and cook, stirring occasionally, until garlic is golden and crisp, about 3 minutes. Strain through a fine-mesh sieve into a small bowl. Season garlic with salt; set oil aside.
Step 4
Heat 1 Tbsp. reserved garlic oil in a large wok or skillet over medium-high. Add bok choy and 2 Tbsp. water and cover immediately (a baking sheet works great if you don’t have a lid). Cook 1 minute. Uncover and toss, then re-cover and cook until bok choy is tender at the core, about 2 minutes.
Step 5
Spoon some brown sauce in a large shallow bowl or on a platter; arrange bok choy over. Top with crispy garlic.
Serving Size: 1/4 of recipe
Number of Servings: 4
Recipe submitted by SparkPeople user ZENAHOME.
