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

teaspoon hot red pepper flakes, or more to taste

3 medium garlic cloves, minced

1 tablespoon minced fresh gingerroot

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

teaspoon hot red pepper flakes, or more to taste

3 medium garlic cloves, minced

1 tablespoon minced fresh gingerroot

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