Ingredients and Weight:
- Baby bok choy: 2 pounds
- Garlic cloves: 5 (minced)
- Ginger: 1 tablespoon (minced)
- Soy sauce: 3 tablespoons
- Rice wine vinegar: 2 tablespoons
- Honey: 1 tablespoon
- Vegetable broth: 2 cups
- Sesame oil: 1 tablespoon
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Trim and wash the baby bok choy. Cut them into 1-inch pieces.
- Heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger. Cook for 1 minute until fragrant.
- Stir in baby bok choy, soy sauce, rice wine vinegar, honey, and vegetable broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the bok choy is tender and the liquid is reduced by half.
- Serve immediately.
Nutritional Information:
- Calories: 100 per serving (1 cup)
- Carbohydrates: 15g
- Protein: 5g
- Fat: 5g
- Fiber: 5g
Dish Characteristics:
- Tender and flavorful baby bok choy
- Umami-rich sauce with a balance of sweet and savory notes
- A vibrant and healthy side dish
User Comments:
- "This was a delicious and easy dish to make. The bok choy was cooked perfectly and the sauce was amazing."
- "I loved the Asian flavors in this dish. It was a refreshing change from my usual side vegetables."
- "This recipe is a keeper! I will definitely be making it again."
Special Precautions and Tips:
- If you can't find baby bok choy, you can use regular bok choy. Just cut it into smaller pieces.
- To add a bit of heat, add a pinch of red pepper flakes.
- You can also add other vegetables to this dish, such as carrots, celery, or onions.
