Spicy Baby Bok Choy with Warm Ginger Dressing
Crisp baby bok choy in spicy, gingery sauce makes a great side for shrimp or scallops
Servings: 4 servings
- 1/4 cup mirin
- 1 tablespoon fresh lime juice from 1/2 small lime
- 1 tablespoon rice vinegar
- 1/4 teaspoon Sriracha
- 1 1/2 tablespoons minced fresh ginger
- 2 cloves garlic minced
- 1 1/2 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 1/2 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.
Serving: 0g | Calories: 160kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 314mg | Potassium: 0mg | Fiber: 2g | Sugar: 9g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 14g