* Exported from MasterCook *
Braised Bok Choy
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon peanut oil
2 garlic cloves -- smashed or minced
4 slices fresh ginger -- nickel-sized
2 bok choy -- washed & trimmed
1 Tablespoon hoisin sauce
1 Tablespoon soy sauce
1 teaspoon sugar
1 teaspoon rice vinegar -- or wine vinegar
1/2 cup water
3 scallions -- trimmed & cut into 1-inch lengths
Cut the stems of the bok choi into one-inch sections; coarsely chop the
leaves and set them aside.
Heat a wok or large skillet over medium-high heat until it begins to
smoke. Add the oil, garlic, and ginger, and stir for 10 seconds. Add the
bok choi stems and cook, stirring, until they begin to brown, 2 or 3
minutes. Lower the heat to medium, add the hoisin sauce, soy sauce, sugar,
vinegar, and water, and then stir to blend. Cover and cook over medium-low
heat until the stems are tender, about 10 minutes.
Uncover, raise the heat to high, add the leaves, and cook, stirring, until
the sauce has all but evaporated. Toss in the scallions, cook another
minute or so, and serve.
Other Greens to Use: you can braise any green, of course, but few greens
have the magnificent texture of bok choi stems. Chard is the closest, but
the taste is quite different.
Makes 4 servings
AuthorNote: This braised dish brings out all the creaminess of
thick-stemmed Chinese cabbage. Serve it with rice as a vegetarian main
course, with a stir-fry, or with grilled or broiled [cFavorite].
Cuisine:
"Asian"
Source:
"Leafy Greens: An A-to-Z guide to 30 types of greens plus more that
120 delicious recipes by Mark Bittman, 2012, 1995"
S(Formatted by Chupa Babi):
"Feb 2013"
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Per Serving (excluding unknown items): 72 Calories; 4g Fat (44.6% calories
from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 351mg Sodium. Exchanges: 1 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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