10 Days of Vegetable Sides: Braised Bok Choy with Ginger and Garlic

Braised Bok Choy with Garlic and Ginger (www.mincedblog.com)

If you are hosting Thanksgiving, there is something you must do before the big day.  Take a look at your menu.  Think about what your guests are bringing.  Then take note of what needs to go into your oven.  Is there room?

Whenever I’m planning a dinner or catering an event for clients, I always check my recipes to make sure that I’ve equally divided my menu between the oven and the stove top.  There is no feeling worse than realizing that your oven is already full and there are still dishes that need to be baked.

But back to your Thanksgiving menu.  Is your menu ok?  If yes, good for you.  If no, don’t despair. Consider this easy vegetable side for Braised Bok Choy with Garlic and Ginger that comes together in mere minutes on your stove top.  It’s got great Asian flavor and is a little lighter than the traditional Thanksgiving fare which may make it an excellent addition to your menu if you are planning on lots of creamy casseroles.
Braised Bok Choy with Garlic and Ginger (www.mincedblog.com)And if bok choy isn’t your thing, I’ve noted the other recipes in this 10 day series on vegetable sides that don’t require an oven below.  So take a deep breath, adjust your menu as needed, and cook on – the big day will be here soon!
Braised Bok Choy with Garlic and Ginger (www.mincedblog.com)

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10 Days of Vegetable Sides Recipes
Day 1: Creamed Spinach (oven free)
Day 2: Curried Coconut & Acorn Squash Soup
Day 3: Savory Leek and Onion Bread Pudding
Day 4: Maple-Dijon Brussels Sprouts with Country Ham
Day 5:  Winter Greens with Garlic and Bacon (oven free)
Day 6: Homemade Green Bean Casserole
Day 7: Beet Chutney with Apples and Spices (oven free)
Day 8: This Recipe
Day 9: Mom’s Potato Casserole
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More recipes featuring Bok Choy:
Ginger-Soy Salmon with Bok Choy
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Braised Bok Choy with Ginger and Garlic – Printer Friendly Recipe
Serves 4

This recipe comes together in minutes making it ideal for a busy weeknight or as an easy side dish when serving a crowd.

3 to 4 baby bok choy, rinsed and halved lengthwise
3/4 cup less-sodium chicken broth
1/4 cup dry sherry or mirin
1 (1-inch) piece of ginger, peeled and thinly sliced
1 large garlic clove, thinly sliced
2 tablespoons unsalted butter
3/4 teaspoon soy sauce
1 teaspoon toasted sesame seeds

Combine the chicken broth, sherry, ginger, garlic, butter and soy sauce in a saucepan big enough to hold the bok choy in one layer.  Bring to a boil.  Reduce the heat to a strong simmer and cover the pan.  Simmer for 3 minutes to allow the flavors to meld.

Add the halved bok choy to the pan, cut side down.   Cover and simmer for 5 minutes or until the bok chop stem is crisp tender.  Carefully remove the bok choy from the pan and cover with foil to keep warm.

Increase the heat under the saucepan to high and reduce the broth in the pan to 3 tablespoons.  Drizzle the broth over the bok choy and sprinkle with the toasted sesame seeds.  Serve immediately.

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