STIR-FRIED BOK CHOY W/PEANUTS AND HOT-AND-SOUR SAUCE
The white bok choy stalks need longer to soften than the leaves, so they
are stir-fried first. The greens are
then added to the pan, and the pan is covered so they wilt quickly. Peanuts provide some crunch to this
dish. This recipe can also be made with
napa cabbage.
|
Hot-and-Sour Sauce |
|
|
3
tablespoons rice wine vinegar |
1
head bok choy |
|
2
tablespoons soy sauce |
1
tablespoon peanut oil |
|
2
tablespoons water |
2 scallions, white and light green parts only,
minced |
|
½
teaspoon hot red pepper flakes, or more to taste |
3
medium garlic cloves, minced |
|
1
tablespoon minced fresh gingerroot |
¼
cup unsalted peanuts, chopped |
1. Combine
vinegar, soy sauce, water, and hot red pepper flakes in small bowl and set
aside.
2.
Separate leafy
green portions of bok choy from white stalks.
Discard tough bottom portion from each stalk. Cut stalks crosswise into thin strips. (You should have about 5 cups.) Cut leaves crosswise into think strips. (You should have about 7 cups.) Set stalks and leaves aside separately.
3.
Heat oil in
12-inch nonstick skillet set over medium-high heat until almost smoking. Add bok choy stalks and stir-fry until
slightly softened, about 3 minutes. Push
stalks to sides of pan and place scallions, garlic, and ginger in center. Cook until fragrant, about 20 seconds.
4.
Add bok choy leaves and hot-and-sour
sauce to pan. Cover and cook until
stalks are tender and leaves have wilted, about 3 minutes. Uncover and stir in peanuts. Stir-fry until sauce thickens a bit, about 30
seconds. Serve immediately
Per
Serving: 129 calories, 7 g protein, 9 g
fat, 10 g carbohydrates, 3 g fiber, 447 mg sodium, 69% vitamin A, 174% vitamin
C, 25% calcium
STIR-FRIED BOK CHOY W/PEANUTS AND HOT-AND-SOUR SAUCE
The white bok choy
stalks need longer to soften than the leaves, so they are stir-fried
first. The greens are then added to the
pan, and the pan is covered so they wilt quickly. Peanuts provide some crunch to this
dish. This recipe can also be made with napa cabbage.
|
Hot-and-Sour Sauce |
|
|
3
tablespoons rice wine vinegar |
1
head bok choy |
|
2
tablespoons soy sauce |
1
tablespoon peanut oil |
|
2
tablespoons water |
2 scallions, white and light green parts only,
minced |
|
½
teaspoon hot red pepper flakes, or more to taste |
3
medium garlic cloves, minced |
|
1
tablespoon minced fresh gingerroot |
¼
cup unsalted peanuts, chopped |
1. Combine vinegar, soy sauce, water, and hot
red pepper flakes in small bowl and set aside.
5.
Separate leafy
green portions of bok choy
from white stalks. Discard tough bottom
portion from each stalk. Cut stalks
crosswise into thin strips. (You should
have about 5 cups.) Cut leaves crosswise
into think strips. (You should have
about 7 cups.) Set stalks and leaves
aside separately.
6.
Heat oil in
12-inch nonstick skillet set over medium-high heat until almost smoking. Add bok choy stalks and stir-fry until slightly softened, about 3
minutes. Push stalks to sides of pan and
place scallions, garlic, and ginger in center.
Cook until fragrant, about 20 seconds.
7.
Add bok choy leaves and hot-and-sour
sauce to pan. Cover and cook until
stalks are tender and leaves have wilted, about 3 minutes. Uncover and stir in peanuts. Stir-fry until sauce thickens a bit, about 30
seconds. Serve immediately
Per
Serving: 129 calories, 7 g protein, 9 g
fat, 10 g carbohydrates, 3 g fiber, 447 mg sodium, 69% vitamin A, 174% vitamin
C, 25% calcium