Baby Bok Choy in Black Bean Sauce
Total Time:15 minutes
When you see those cute baby bok choy at the co-op, do you know what to do with them? This is an easy introduction to these crisp little gems. Look for four- to six-inch baby bok choy to cut into halves or quarters for a dramatic presentation. Black bean sauce is made from fermented black soy beans, and it adds great depth of flavor with just a spoonful.
- 2 tablespoons black bean sauce (available at Asian markets if not at the co-op)
- 1 tablespoon dark sesame oil
- 2 teaspoons sugar
- 2 tablespoons chicken or vegetable stock
- 6 small baby bok choy
- 1 large red Fresno or jalapeño pepper (optional)
- 1 tablespoon canola oil
- 2 cloves garlic
- Stir the black bean sauce, sesame oil, sugar and stock in a small bowl and reserve.
- Trim the bases of the bok choy, then cut the bok choy in half vertically, then cut each half in half. Slice the Fresno or jalapeño pepper.
- Place a wok or large saute pan over medium-high heat and after a minute, drizzle in the canola oil. Add the bok choy and stir for two-three minutes to sear, then add the peppers and garlic. Stir for a few seconds.
- Stir the reserved black bean mixture, then pour over the contents of the pan. Toss until coated and sizzling. Serve immediately.
Serve with steamed rice and a chicken, pork or tofu stir-fry.
120 calories, 8 g. fat, 0 mg. cholesterol, 680 mg. sodium, 8 g. carbohydrate, 2 g. fiber, 4 g. protein