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Braised Baby Bok Choy with Ginger
Prep: 5 minutes/ Cooking: 6 to 8 minutes/ Yield: 4 servings
Baby bok choy is delicious and easy to prepare. You donıt have to chop it, it cooks quickly, and goes well with everything. We enjoy it with eggs for breakfast, or with fish, fowl, or meat for lunch or dinner. Like mature bok choy, itıs rich in calcium, iron, magnesium, potassium, beta-carotene, folic acid, and vitamin C. Leftovers are great served at room temperature.
Note: Look for bright green unwilted baby bok choy or Shanghai bok choy in Asian markets, large natural foods markets, and farmers' markets. These greens are often sold in 1 1/2 pound bags in Asian markets; break into another package as needed to have 2 pounds for the recipe. This dish does not freeze well.
Ingredients:
2 pounds baby bok choy or Shanghai bok choy (weigh, don't guess)
1 1/2 tablespoons finely grated fresh ginger (use a microplane or smallest hole of box grater)
1 1/3 tablespoons unrefined coconut oil or extra-virgin olive oil
1-2 tablespoons filtered water, broth, or stock (optional)
1. Cut 1/2 inch off bottom of each bunch of greens and separate leaves. Swish leaves in large bowl of water and transfer to colander. Run your finger and water down each leaf to remove all traces of sand. Drain but do not pat dry (moisture that clings to leaves is essential for steaming). Trim away shaggy or discolored leaves. Grate ginger and set aside.
2. Heat oil in 12- to 13-inch skillet or large wok over high heat until hot but not smoking. Add one-sixth of greens (about 1 heaping handful) at a time, stirring and turning in oil for about 30 seconds before adding another handful. When all greens are in skillet, sprinkle with ginger, stir, add 1 tablespoon water if desired. Cover, and steam for 3 to 4 minutes, until almost tender. Remove lid, cook away liquid.
3. Serve immediately. Cover and refrigerate leftovers. Use within 2 days. Do not reheat.
1 serving (about 1 cup): 82 calories, 4 g protein, 7 g carbohydrate (3 g fiber), 5 g fat, 219 mg calcium, 350 mg sodium
Variations
* Braised Baby Bok Choy with Garlic: Replace ginger with 2 to 3 cloves minced garlic.
* Braised Bok Choy with Garlic or Ginger: Replace baby bok choy with about mature bok choy or choy sum. Cut stems into 1-inch pieces and leaves crosswise into 1-inch wide strips, about 12 cups total. Sauté stems for 3 minutes; add leaves, ginger or garlic.. Cover, and cook for 5 to 6 minutes, stirring periodically.
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