Looking for new and interesting green vegetables? Try this Spicy Baby Bok Choy with Warm Ginger Dressing. It makes a great side for seafood.
Have you ever cooked boy choy? I love adding it to stir-fries – you chop it up, then add the white parts early in the process and the leafy parts at the end. If you add both together, either the white parts won’t get done or the leafy parts will be way too wilted. One recipe that uses this technique is Soba Noodles with Edamame and Bok Choy.
Baby bok choy is easier to deal with – you can cook it without separating the parts. I usually cut it in half (or quarters) lengthwise. Not only is bok choy good for you, it cooks very quickly.
About Bok Choy
Bok choy (aka pak choi) is a Chinese cabbage in the Brassica family. It is shaped like celery, but is less uniform in color. One cup of bok choy has about 9 calories and less than 2g carb. It’s also loaded with folate, fiber, magnesium, potassium, and Vitamins A, C, K, and B6.
Notes about Spicy Baby Bok Choy with Warm Ginger Dressing
- It makes an excellent side dish for shrimp, scallops, and fish.
- Use real mirin if you can find it. Some mirin contains high-fructose corn syrup or other sweeteners.
- Serve with a high-fiber grain to soak up the sauce if you can afford the carbs.
- If you don’t use coconut oil, substitute olive oil. You may have to cook it at a lower temperature to prevent burning.
- Not a fan of spicy food? Skip the Sriracha.
- ¼ cup mirin
- 1 tablespoon fresh lime juice (from ½ small lime)
- 1 tablespoon rice vinegar
- ¼ teaspoon Sriracha
- 1½ tablespoons minced fresh ginger
- 2 cloves garlic, minced
- 1½ tablespoons coconut oil, divided
- 1 tablespoon sesame oil
- 2 pounds baby bok choy, halved lengthwise
- In a small bowl, whisk together mirin, lime juice, vinegar, and Sriracha.
- Heat ½ tablespoon coconut oil in a large skillet over medium heat. Add ginger, garlic, and a tablespoon or two of the mirin mixture. Cook for about 1 minute or until garlic begins to soften. Stir in remaining mirin mixture. Cook until slightly thickened, about 1 minute. Remove from heat and add sesame oil. Pour into small heatproof bowl and cover.
- Add remaining 1 tablespoon coconut oil to skillet. Increase heat to medium-high. When oil is shimmering, add bok choy, cut side down. (Note you may need to do it in batches, depending on the size of your pan.) Cover and cook, stirring occasionally, for about 3 minutes. Flip bok choy, cover, and cook an additional 2 minutes or until crisp-tender and browned on the edges.
- Transfer to serving dish and drizzle with dressing. Serve immediately.