Asian-style baby bok choy
Chatelaine
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* PLUS Cooking time: 6 minutes
Ingredients
-
8
baby
bok choy
-
284-mL can
undiluted
chicken broth
, preferably sodium-reduced, or 1 cup chicken bouillon
-
2-in. piece
unpeeled fresh
ginger
-
1 tbsp
oyster sauce
, or teriyaki sauce
Instructions
- Cut bok choy in half. Rinse under cold running water, spreading open outside layer of leaves to wash away dirt. Pat dry with paper towels. Pour broth into a large wide saucepan. Thinly slice ginger and add to broth. Bring mixture to a boil over high heat. Add bok choy, cover and cook, repositioning bok choy partway through, until tender-crisp, from 3 to 4 minutes. Remove bok choy to a serving dish and cover with a tent off oil to keep warm. Add oyster sauce to broth mixture in pan and boil, if necessary, uncovered, until reduced to about 1/2 cup (125 mL), up to 3 minutes. Uncover bok choy, discard ginger, pour sauce overtop and serve. Great hot or at room temperature.
Nutrition (per serving)
- Calories
- 26,
- Protein
- 3.4 g,
- Carbohydrates
- 4.2 g,
- Fat
- 0.3 g,
- Fibre
- 2.6 g,
- Sodium
- 597 mg.