Bok-choy salad

5

Makes

4 Servings

Bok-choy salad

Ryan Szulc

Ingredients

  • 12 mini Shanghai bok choy
  • 4 tsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp sesame oil
  • 1 tsp granulated sugar
  • 2 tbsp vegetable oil

Instructions

  • Slice 12 mini Shanghai bok choy in half lengthwise. Wash to remove any grit. Plunge into a large pot of boiling water for 30 sec. Drain and rinse until cold. Pat dry. Whisk 4 tsp soy sauce with 1 tbsp rice vinegar, 2 tsp sesame oil and 1 tsp sugar in a large bowl. Whisk in 2 tbsp vegetable oil. Add bok choy and toss until coated.

Nutrition (per serving)

  • Calories
  • 104,
  • Protein
  • 2 g,
  • Carbohydrates
  • 4 g,
  • Fat
  • 9 g,
  • Fibre
  • 1 g,
  • Sodium
  • 346 mg.
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