Braised Bok Choy
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Move over, potatoes and carrots – this Asian-inspired veggie side is a dinner-time hit.
Servings: 4
Ingredients:
Braised Bok Choy
Photography by Edward Pond
| Nutritional Info | |
| Per serving: | - |
| cal | 60 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | trace |
| carb | 2 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 149 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 6% |
| vit A | 35% |
| vit C | 35% |
| folate | 15% |
Suggested Recipes
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1/4 cup (50 mL) sodium-reduced chicken broth
1 tsp (5 mL) cornstarch
1/4 tsp (1 mL) salt
Pinch each granulated sugar and pepper
2 tbsp (25 mL) vegetable oil
1 clove garlic, thinly sliced
1 lb (500 g) baby bok choy, halved lengthwise
1 tsp (5 mL) sesame oil
1/2 tsp (2 mL) sesame seeds
Preparation:
In small bowl, whisk together chicken broth, cornstarch, salt, sugar and pepper; set aside.
In wok or large skillet, heat oil over medium-high heat; stir-fry garlic for 5 seconds. Add bok choy; stir-fry until bright green, about 2 minutes. Cover and steam, stirring occasionally, until stalks are tender-crisp, 4 to 8 minutes.
Stir in cornstarch mixture and bring to boil; reduce heat and simmer, uncovered, until nearly no liquid remains, about 2 minutes. Transfer to plate; drizzle with sesame oil. Sprinkle with sesame seeds.
In wok or large skillet, heat oil over medium-high heat; stir-fry garlic for 5 seconds. Add bok choy; stir-fry until bright green, about 2 minutes. Cover and steam, stirring occasionally, until stalks are tender-crisp, 4 to 8 minutes.
Stir in cornstarch mixture and bring to boil; reduce heat and simmer, uncovered, until nearly no liquid remains, about 2 minutes. Transfer to plate; drizzle with sesame oil. Sprinkle with sesame seeds.
Source
Canadian Living Special Issue: Make-Ahead Meals 2009
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