Saturday, March 8, 2014

Baby Bok Choy in Garlic Sauce

I love Chinese takeout and I love trying to cook new and different types of vegetables. I often get stuck in a rotation between broccoli, Brussels sprouts and asparagus.  So on my Saturday morning stroll through Whole Foods last weekend (becoming a bad habit, I know) I grabbed a new veg – baby bok choy.  I love it in Chinese takeout, so I thought I would try to make a Chinese-inspired bok choy side dish to go with our rice and salmon I was planning for dinner that night. 

I actually watched a couple of You Tube videos, during which an enthusiastic Chinese man showed me how to make the PERFECT garlic sauce.  My variation came out awesome and coated my bok choy in the most scrumptious way possible.

For the garlic sauce:
3 cloves of garlic, diced
½ cup soy sauce
1/4 cup of water or chicken broth
1 tsp of cornstarch
1 tsp brown sugar

Sauté the garlic in a little olive oil, mix the rest of the ingredients together in a small bowl or measuring cup, add the mixture to the pan with the garlic and cook and stir until thickened to desired texture. 

For the baby bok choy:
Cut lengthwise so each “bulb” becomes 4-5 pieces, then rinse well (get out any dirt from inside the crevices).  Layer a hot pan with cooking spray or oil and add in the bok choy.  Stir fry for a few minutes then season with salt and pepper.  Cover pan to allow the bok choy to steam a bit.  After plating, pour the garlic sauce over top.

Do you get stuck in veggie ruts?  

1 comment:

  1. I will be trying this today....thank u