Baby bok choy

Baby Bok Choy with Carrots and Onions

In this recipe, baby bok choy is combined with carrots and spring onions (scallions can be substituted) and pan-steamed to make a flavorful, easy side dish. Tossed with a light dressing, the dish has a subtle Asian flavor that can easily marry with grilled meats, poultry and pork. Serve warm or at room temperature.

Makes 4 servings

2 teaspoons toasted sesame oil
1 to 2 teaspoons mild olive oil or vegetable oil
1 (4-ounce) spring onion, sliced thinly, tough dark-green top removed (may substitute 3 to 4 scallions, white and light-green parts)
1 large carrot (2 to 3 ounces), trimmed and shredded
1 pound (about 6 pieces) baby bok choy, root ends trimmed off, leaves separated and rinsed (but not dried) and cut crosswise into 4 pieces each
2 teaspoons low-sodium soy sauce, or to taste
1 teaspoon rice vinegar
Pinch sugar

Add 1 teaspoon of the sesame oil and enough vegetable oil to coat the bottom of a large, deep-sided saucepan (preferably 11 or 12 inches wide); heat over medium-high heat, then add the sliced onion. Cook, stirring, for 1 minute, then add the carrot. Cook, stirring, for 2 to 3 minutes, then add the still-damp bok choy; the pan will be full. Cover and reduce the heat to medium; cook, stirring occasionally, for 8 to 10 minutes, until the bok choy leaves are tender but the stalks retain some crunch.

Uncover and add the remaining teaspoon of sesame oil, the soy sauce to taste, rice vinegar and sugar, tossing gently to combine until the sugar is dissolved. Taste and adjust seasonings as needed. Serve hot or at room temperature.

Nutrition per serving: 47 calories, 2 grams protein, 3 grams carbohydrates, 4 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 407 milligrams sodium, 1 gram dietary fiber

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