Bok Choy

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 17 minutes

Ingrédients

1 pound baby bok choy

2 tablespoons soy sauce

2 tablespoons vegetable broth

1 tablespoon rice vinegar

1 tablespoon sesame oil (divided)

1 teaspoon honey

⅛ teaspoon red chili flakes

2 tablespoons vegetable oil (divided)

1 tablespoon minced garlic

2 teaspoons minced ginger

¼ cup thinly sliced green onions (white and green parts)

¼ teaspoon sesame seeds

Instructions

Wash the Bok Choy - Rinse the bok choy in a colander with water. Shake off any excess water and then dry using a kitchen towel or paper towel.

Cut the Bok Choy - Cut each bok choy in half lengthwise to yield two pieces.

Make the Sauce - In a small bowl, combine soy sauce, broth, vinegar, 2 teaspoons of sesame oil, honey, and red chili flakes. Set aside.

Cook the Bok Choy - In a wok or 12-inch nonstick skillet, add 1 tablespoon vegetable oil and 1 teaspoon sesame oil. Heat over high heat until just smoking.Use tongs to carefully place the bok choy cut side down in a single layer in the pan, and lightly press down to make contact with the surface. Cook until lightly browned without moving, about 1 to 2 minutes. Flip and cook the other side until lightly browned, 1 to 2 minutes. Transfer to a plate.

Cook the Aromatics - Reduce the heat to medium. Add 1 tablespoon vegetable oil to the wok. Add garlic, ginger, and green onions, and stir fry until fragrant, about 30 seconds.

Add the Sauce - Increase the heat to medium-high. Add the soy sauce mixture to the pan. Simmer until lightly thickened, about 30 seconds.Add the bok choy back to the wok, stir-fry, and cook until the sauce glazes the greens, about 1 to 2 minutes.

To Serve - Transfer to a platter and garnish with sesame seeds.

Nutrition

• Calories: 123 kcal
• Lipides Totaux: 11 g
• Lipides Saturés: 6 g
• Sodium: 608 mg
• Glucides Totaux: 5 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 3 g
• Protéines: 2 g