Baby Bok choy Braised with Ginger and Carrots:4 baby bok choy cut in halves.
non flavored oil.
2 cloves garlic finely minced.
1 tbs grated fresh ginger.
2 tsp sugar.
1 tsp sesame oil.
1 tbs lite soy.
1 tbs hoisin sauce.
1 tbs black sesame seeds.
Heat wok or skillet. Add oil to coat. Grill bok choy cut side down until lightly browned 1-2 mins. Remove. Add a little more oil. Add garlic, ginger and carrots. Stir fry for 2 minutes. Sprinkle with the sugar and allow to caramelize a bit. Add soy, sesame oil, hoisin stir to coat. Add bok choy. Warm thru and coat with sauce. Sprinkle with the sesame seeds. Serve.
Baby Bok Choy is a vegetable that is not used too often. I happen to love it and find that it goes extremely well with some of the nuttier grains. Great for this time of year when we all start to re evaluate what we put into our bodies. I find it's beautiful white stalks and tender quality to be a great addition to my vegetable repertoire. I do prefer the smaller varieties and find them to be tastier than the larger types. Bigger is not better in this case.
Quick and easy, this is a great way to serve it. Just eating it makes me feel healthier, leaner and more spry. Some would say its a simple side dish but I would say it's a brilliant accompaniment to anything Asian. Try it with some miso glazed cod and a fresh Gewurztraminer.
Enjoy!!!
Yum! I love bok choy, but I usually serve it in a broth-like soup. This variation looks delicious!
ReplyDeleteI agree with you, Beth. Baby bok choy is a wonderful vegetable. I'm on my way to the Asian market to pick up some sriracha sauce for my husband, and now some baby bok choy,too. Thanks for the reminder.
ReplyDeleteThis looks so good I'm going to do it. I have been hearing so much about braised veggies lately and I'm not sure why? Did someone declare it "in"? Did I miss a meeting? Nonetheless, I think this will be a lot of fun to make.How sweet was it? I would be tempted to cut the sugar a bit but then I even do that with cupcakes.
ReplyDeleteI really need to try more bok choy. As it is, I've only ever bought it once and that might actually be the only time I've eaten it. But yours looks so good, i want to try again!
ReplyDeleteI absolutely love Bok Choy, especially done like this, its got the nicest flavours hasn't it & a fabulous side dish too. Nice one :)
ReplyDeleteThanks all for stopping by. Trevor this dish isn't sweet at all. The sugar is mostly used to carmelize the veggies but the sweetness is really cut with the soy and ginger. I hope you try it. B:)
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