Bok-choy salad
6
Makes
4 Servings
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.
