Prepared simply, this spicy bok choy recipe shows you my go-to technique for all greens. It's a quick, no-fail, full flavor recipe. This is the recipe you need to have on standby for when you faced with a fridge full of good intentions but you have no plan. This is your plan.
So it's January and one of your New Year's Resolutions just might be to eat more vegetables. Or eat healthily. Or go vegan.. or something.
If you are like me, you are looking for a little cleaner eating now that the holiday rush is over. You may have even gone to the grocery store and stocked up on all the green things.
I did. My crisper is looking a bit like a lush forest these days.
Which is awesome and daunting at the same time. All those greens need a plan. I was given a review copy of this book about a year ago and it has become one of my favorites. This post Broccoli and Barley Salad is also from Greens 24/7.
This is the book I reach for whenever I am looking for something new to do with greens. I love that Jessica makes it so easy to add a bit more nutrition to simple dishes. Making it easy to incorporate more green vegetables into your everyday diet.
Today is about just how simple really good veg can be. This side dish can be made in under 10 minutes. And it is oh so more interesting that warming up some frozen peas and carrot mix.
Don't like bok choy; can't find any in-store. No problem -- this technique will work with so many different green vegetables. It will work every time. No more excuses! Just grab those greens you bought because you know they are good for you and cook them.
Try this garlicky, spicy soy sauce recipe with these greens:
Broccoli
Kale
Collard Greens
Swiss Chard
Cabbage
Chinese broccoli
Green beans
Spinach
With each of the above vegetables, cook times will vary. Spinach - just a minute or two. Green beans, maybe 5-6. As you stir-fry, keep an eye on your veggies and test frequently. You want your veggies just tender-crisp.
Spicy Bok Choy
Ingredients
- 4 heads baby bok choy
- 1 tablespoon sesame seeds
- 1 tablespoon olive or avocado oil
- ½ teaspoon sesame oil
- 1 teaspoon Sriracha or hot chili sauce
- 1 tablespoon tamari or soy sauce
Instructions
- Slice the bok choy in half length wise and rinse well. Gently shake and pat dry. A little water in between the leaves is okay.
- Heat a hot skillet or cast iron pan over medium high heat. Toast sesame seeds in hot pan for 2-3 minutes, until slightly browned. Remove seeds from pan and set aside.
- In a small bowl mix Sriracha and tamari and set aside.
- Heat oil in the hot pan. Add the garlic to the oil and stir quickly to avoid burning, quickly add the bok choy, cut-side down. Sear for about 30 seconds, then flip over. Pour Sriracha and tamari mixture over the bok choy and cover with the pan with a lid. Cook 3-4 minutes, until bok choy is tender. Sprinkle on sesame seed oil just before removing from heat. Stir. Remove from heat.
- Serve with sesame seeds sprinkle on top.
Joann @ Woman In Real Life says
The Spicy Bok Choy sounds simple and delicious! My fave combo!
Lisa | The Viet Vegan says
Yum bok choy is one of my favourite greens! I love that your crisper is so full of green goodness =) I love Jessica's book, I saw her at the Toronto Veg Festival for a cooking demo for her new cookbook. Thanks so much for joining in on #VeganCookbookLove!