Bok choy is one of my favorite vegetables. It’s versatile, it’s flavorful and my kids love it. In fact, it’s third in line of favorite sides in our house, beaten only by corn and brussels sprouts. (I know, my kids are strange.)
Bok choy also manages to stand up well to heavy flavors without giving up its own identity, which makes it a perfect pair for my love of Asian flavors like soy and oyster sauce, which both play a part in this dish. It’s great for salads, wonderful in a stir fry and even roasts well, all things that make it a pantry staple in my home.
This particular dish was inspired by this one from a Veggie Venture, but of course I took it my own direction the moment it hit the kitchen. The result was so wonderful that I made it for breakfast the next morning as soon as I realized I was going to have a few minutes of sunlight to shoot with.
This is an amazing combination of flavors and i think it would pair perfectly with salmon or any other fish you’d like to set it next to. In fact, the next time I make it, I’ll be serving it with Sesame crusted salmon… If someone beats me to that, please let us know how it turns out!
Do you have a favorite bok choy recipe? if so, please drop a link or a recipe in the comments. I can always use another way to cook this wonderful veggie up!
Serving Size: 1
Amount Per Serving: Calories: 162Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 8mgSodium: 430mgCarbohydrates: 10gFiber: 4gSugar: 4gProtein: 7g
What I would have done differently had I thought of it at the time:
I’ve got to work on a better method for keeping the leaves out of the heat for a more brilliant final presentation, but overall this is a near perfect dish that i can’t wait to share with family and friends later in the year.
Links to other recipes like this: