Prep 7 mins
Cook 8 mins
I don't know much at all about cooking with Asian flavors, so I really got lucky with this creation. Try out different greens or a mixture with other vegetables (I bet broccoli and cauliflower would be good) but I love it with bok choy!
- 1⁄2 teaspoon ground ginger
- 1⁄2-1 teaspoon fresh ginger, grated (a full teaspoon will make it pretty hot)
- 3⁄4 teaspoon tamari
- 1 tablespoon no-added-salt tomato paste
- 1⁄2 teaspoon vegetable oil
- 1 large garlic clove, chopped
- 1⁄3 cup vegetable broth
- 4 cups bok choy, chopped (including the white parts, chop them finely)
- Combine all 7 first ingredients, for the sauce, in a small pot and bring to a simmer.
- Add white parts of the bok choy and cook on medium-low, covered, about 5 minutes, till softened.
- Add the green parts of bok choy and let cook 3-5 minutes more. Stir, remove from the heat, cover and let the greens soften further for 3-5 minutes.
- Dish it up and spoon some of the sauce over each serving. This is also quite good as leftovers served cold.
A good solid side dish. But then, it's made with bok choy! Made this to accompany Adobo Filipino Style and rice. Dinner was definitely great last night. Thnx for sharing your recipe, White Rose Child. Made for ZWT6 as a member of the Voracious Vagabonds.
YUMMY! Tastes similar to cooked pechay (bok choy) in the Philippines! I think it's because of the ginger flavor. So, of course we all loved it! :) I followed the recipe exactly as stated. Thanks!! Made for PAC Fall 2008.
Quick and healthy. I use a fresh tomato, chopped, rather than paste if I have it, for a nice color contrast. It works well with a clear chicken or vegetable broth.