I’ts been too long since I’ve written a straight-forward vegetable post, something I am correcting right here, right now with a seriously delicious dish: stir-fried bok choy and broccoli with a nutty-spicy szechuan sauce.
I was a latecomer to the joy of choy. I have a few vague, childhood memories of bok choy appearing in a few of my mother’s dishes–perhaps an Asian chicken soup or a vegetable medley stir-fry–and I always enjoyed its fresh, clean flavor and subtle crunch whenever it showed up in Chinese take-out. But I never put bok choy on my grocery list or thought or “Oh boy, I could sure go for some bok choy right about now!” That is until this recipe from The Kitchn appeared back in 2007:
The Kitchn was the first cooking blog I ever followed. I don’t think I necessarily even knew what a blog was back then, I just happened upon what I thought was a neat food website and started reading it on a daily basis; the writing drew me and the photos made me ravenous. I tried multiple recipes and had great success, no matter my choice, so when a recipe and photo for bok choy with mushrooms popped up, a new craving was unleashed. I tried it. I loved it. And I questioned why it had taken decades for me to give bok choy a starring role on my plate.
I suggest you do the same for all of the following reasons:
(1) It has a fresh, delicious taste.
(2) It plays well with almost any flavor(s).
(3) It’s versatile (think stir-fries. salads, soups, on the grill, in stuffings, and more).
(4) It’s inexpensive.
(5) It’s easy to prepare.
(6) It’s quick to prepare.
(7) It’s filling.
(8) It has 9 calories per cup (chopped, raw).
(9) It is a significant source of vitamins A, C and K, as well as the minerals calcium, potassium and manganese.
Not too shabby.
Here I’ve paired it with broccoli and given the whole shebang a drizzle of spicy Szechuan sauce. Enjoy your new favorite vegetable!Print
- Szechuan Sauce:
- 2 cloves garlic, peeled
- 2 tablespoons fresh ginger, peeled and roughly chopped
- 2 tablespoons dark sesame oil
- 1/4 cup tahini or natural peanut butter
- 2 tablespoons soy sauce (GF, if needed)
- 1 tablespoon dry sherry
- 1 tablespoon rice vinegar or white vinegar
- 1 tablespoon honey
- 1/2 teaspoon sriracha (more or less to taste)
- 2 tablespoons warm water
- 1 pound head of bok choy
- 1 medium head broccoli, trimmed and cut into small florets
- 4 medium green onions, ends trimmed, thinly sliced crosswise
- Sauce: Place all of the sauce ingredients in a blender and puree until smooth.
- Vegetables: Trim 1/8 inch from bottom of bok choy, then quarter lengthwise and thinly slice crosswise.
- In a large wok or skillet, heat the vegetable oil over high heat. Add the broccoli and stir-fry 2 minutes. Add the bok choy and stir-fry 4 minutes until the ribs are crisp-tender..Add the green onions; stir-fry 15 seconds longer.Serve immediately, drizzled with the sauce.
Peeling Ginger with Ease: Skip the vegetable peel and reach for a regular kitchen teaspoon. Use the edge of the spoon to scrape away the skin–it’s easy!
- Category: Vegetable Side-Sidh
- Cuisine: Asian