Braised Bok Choy

And the New Year is upon us, and all the resolutions to eat healthy, exercise, quit smoking, drink less, etc, ad infinitum, ad nauseum..

Here’s a tasty little asian number that will wow you with the taste and the simplicity..

If you missed your greens on New Year’s Day, this might help a bit

From Wikipedia:

Bok choy (American English), pak choi (British English), or pok choi (Brassica rapa subsp. chinensis) is a type of Chinese cabbage. Chinensis varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens.

Chinensis varieties are popular in southern China and Southeast Asia. Being winter-hardy, they are increasingly grown in Northern Europe. Now considered a subspecies of Brassica rapa, this group was originally classified as its own species under the name Brassica chinensis by Carl Linnaeus. They are a member of the family of Brassicaceae or Cruciferae, also commonly known as the mustards, the crucifers, or the cabbage family.

Bok Choy

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

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Side Dish, Snack, Soup

Cuisine Asian

Servings 4

Calories 224 kcal

Ingredients

  

1x2x3x

• 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

Keyword Braised, Vegetable

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