 |
Prep Time: 7 Minutes Cook Time: 8 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
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! Ingredients:
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) |
Directions:
1. Combine all 7 first ingredients, for the sauce, in a small pot and bring to a simmer.
2. Add white parts of the bok choy and cook on medium-low, covered, about 5 minutes, till softened.
3. 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.
4. Dish it up and spoon some of the sauce over each serving. This is also quite good as leftovers served cold.
|
|