1Tbsp.reduced-sodium soy sauce or use any variety, use wheat/gluten-free, if needed
1Tbsp. rice wine or use mirin
1tsp. toasted sesame oil
1tsp.honey
1/8tsp. black pepperor use crushed red pepper flakes
Instructions
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.
Notes
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: 2gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Fall, Gluten-Free, Kosher, Low Fat, Low Sodium, Make-Ahead, Side Dish, Summer, Super Scramble Express (20 minutes or less total), Vegan, Vegetarian