Thursday, May 20, 2010

Ginger-Braised Bok Choy

Bok Choy is a type of Chinese cabbage, which has a delicate flavors. This cabbage is featured in all sorts of Asian dishes from appetizers to soups to Stir-Fry's. Bok Choy is a great source of Vitamin A, Vitamin C, calcium and it is super low in calories. Look how pretty this delicate cabbage is.

Ginger-Braised Bok Choy
Adapted from Food to Live By

5 heads, baby bok choy, cut in half lengthwise
1 teaspoon of sea salt
2 tablespoons toasted sesame seed oil
1 tablespoon of grated peeled ginger
1 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes

Bring 2 quarts of water to a boil over high heat. Add 1 teaspoon of sea salt and the bok choy. Cook for 1 minute.
Drain the bok choy in a colander and pat it dry with a towel
Heat the sesame oil in a large nonstick skillet over medium heat. Add the bok choy, ginger, garlic, and red pepper flakes and cook.
Stir occasionally until the bok choy is crisp-tender and lightly browned on both sides (5-7 minutes)
Lightly drizzle Teriyaki sauce over the bok choy and serve immediately.

**I used the recipe below for the Teriyaki sauce.**

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