Thursday, March 24, 2011

Bok Choy in Garlic Sauce

Our bok choy and spinach are growing wildly in the garden right now. Each day we try to eat it in a fun, new way. Tonight was "Bok Choy in Garlic Sauce" and the sauce was super on the brown rice and plain tasting tilapia too. Oyster sauce and sesame oil are such flavorful ingredients to have on hand for Asian food. Go get some!

Bok Choy in Garlic Sauce (or use spinach, swiss chard, etc.)

1 lb. bok choy (or other greens)
1 tsp. olive oil
1 tsp. sesame oil
1/2 cup water
1 tsp. grated fresh ginger root (stores well in freezer until needed)
1-2 cloves garlic, minced
2 T. oyster sauce
2 T. soy sauce (or Bragg's liquid aminos)
2 T. brown sugar
1/8 tsp. crushed red pepper flakes (optional)
1 T. arrowroot or cornstarch for thickening

Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook a few mins. longer. Rinse and pat dry. Set aside.
In a small bowl stir together the water, ginger, garlic, oyster sauce, soy sauce adn brown sugar and pepper flakes. Set this aside. Heat oil in skillet, and add bok choy stems first; stir fry for a few mins. ou until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook 1 - 2 mins. Remove from heat and transfer to a serving dish. Pour sauce into the skillet and heat, stirring constantly until sauce has thickened slightly, about 3 mins.

Serve with fish & brown rice. Sauce is good on bok choy and the fish and rice. Enjoy!

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