Bok Choy with Garlic Sauce
Bok Choy is a tender, crunchy, leafy green of the cabbage family that does best blanched our sautéed and swimming in a garlic soy sauce blend.
Servings 2 servings
Calories 299kcal
Ingredients
- 2 pounds bok choy halved and rinsed well
- ¼ cup low sodium soy sauce like this, or coconut aminos, or tamari
- ⅛ cup fish sauce like this, If you don't like, omit it.
- ⅛ cup oil
- 2 Tablespoons brown sugar
- 1 Tablespoon rice vinegar like this
- 1 Tablespoon Szechuan pepper Like this
- 1 Tablespoon fresh ginger grated, fresh recommended
- 1 Tablespoon garlic clove minced, fresh recommended & container
- 2 teaspoons sesame oil recommended brand
Instructions
- Halve or quarter the bok choy and soak in cold water, rubbing fingers gently between each leaf to remove debris. Rinse and repeat. Drain.2 pounds bok choy
- Blanch the bok choy in boiling water for 5 minutes. Strain and set on a platter.
- Add the garlic sauce ingredients to a 1-quart pot and bring to a boil for about 5 minutes until reduced to your liking.¼ cup low sodium soy sauce, ⅛ cup fish sauce, ⅛ cup oil, 2 Tablespoons brown sugar, 1 Tablespoon rice vinegar, 1 Tablespoon Szechuan pepper, 1 Tablespoon fresh ginger, 1 Tablespoon garlic clove, 2 teaspoons sesame oil
Notes
This recipe calls for about 2 pounds of bok choy which is 3-4 baby bok choy. You can use it more easily, and the sauce will stretch.
Nutrition
Calories: 299kcal | Carbohydrates: 26g | Protein: 11g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 3.058mg | Potassium: 1.317mg | Fiber: 5g | Sugar: 19g | Vitamin A: 20.34IU | Vitamin C: 216mg | Calcium: 508mg | Iron: 5mg
