Asian Bok Choy with Garlic
This is one of my favorite, simple sides to accompany an Asian meal like our Chinese Steamed Fish with Ginger-Garlic Sauce or Delectable Sweet and Sour Tofu.
- 1 Tbsp. canola or vegetable oil
- 4 cloves garlic chopped
- 1/2 lb. bok choy stems and leaves, sliced
- 1 Tbsp. reduced-sodium soy sauce or use any variety, use wheat/gluten-free, if needed
- 1 Tbsp. rice wine or use mirin
- 1 tsp. toasted sesame oil
- 1 tsp. honey
- 1/8 tsp. black pepper or use crushed red pepper flakes
- In a large nonstick skillet, heat the canola oil over medium heat.
- When it is hot, add the garlic and sauté it for 30 seconds - 1 minute until it is fragrant.
- Add the bok choy stems and sauté them for about 2 minutes.
- Meanwhile, in a small bowl, whisk together the soy sauce, rice wine, sesame oil, honey, and pepper.
- Add the bok choy leaves and the sauce to the pan, stir to combine, and cover and steam it for 2 – 3 minutes.
- Uncover the pan and continue to sauté the bok choy for another 2 – 3 minutes until it is tender and the sauce has thickened a bit. Serve it immediately or refrigerate it for up to 3 days.
Nutritional Information Per Serving (% based upon daily values): Calories 56, Total Fat: 4g, 5.5%; Saturated Fat: 1g, 1.5%; Cholesterol: 0mg, 0%; Sodium: 214mg, 9%; Total Carbohydrate: 6g, 2%; Dietary Fiber: 1g, 2.5%; Sugar: 3g; Protein: 2g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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