I’ve never cooked Bok Choy before and never even considered buying it. But once again our CSA has opened me up to new veggies. I found the recipe below and it is FANTASTIC! I put way too much ginger in (I never measure) and my sinuses were cleared instantly! WOW! SPICY!
If you’re looking for gluten-free, be sure to substitute tamari for the soy sauce and check the ingredients in the corn starch (or leave out the corn starch, I don’t think it really needs it!)
SWEET AND SOUR BOK CHOY
2 tbsp. olive oil
1 head bok choy, washed, trimmed, & cut into 1″ pieces
1/4 c. packed brown sugar
1/2 tsp. minced fresh ginger root
1 tbsp. cornstarch
1 sliced sweet onion (I used half of a red onion)
1 tbsp. soy sauce
1/4 c. red wine vinegar
Heat oil in large skillet, add bok choy and onion. Cook and stir over high heat 1 minute. Blend sugar, vinegar and ginger; add to skillet. Mix well. Cover and steam 1 minute. Combine soy sauce and cornstarch with 1/2 cup water. Add to skillet. Cook and stir until thickened. Makes 4 to 6 servings.
