This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
"The art of dining well is no slight art, the pleasure not a slight pleasure." -Michel de Montaigne
Bok choy is perfect for grilling. You can do this outside on the barbecue or even in the oven. It is one of those super simple dishes and goes with almost anything.
When cutting the bok choy lengthwise it's best to slightly pull apart the leaves in the middle to separate the halves, insert the tip of the knife and then slice at the white part of the bok choy - sort of like slicing leeks lengthwise.
Servings: 4 | Serving size: 4 ounces bok choy with sauce
Cooking time: 30 minutes
This recipe can easily be multiplied and makes very good leftovers, hot or cold.
|4||baby bok choy (about 4 ounces each)|
|4 tsp.||hoisin sauce (Wok Mei makes gluten-free hoisin sauce.)|
|2 tsp.||reduced sodium soy sauce or gluten-free tamari sauce|
|1/2 tsp||five spice powder|
|2 tsp.||maple syrup|
|2 tsp.||sesame oil|
Slice the bok choy lengthwise in half.
Mix together the hoisin, soy sauce, and maple syrup until smooth.
Heat a griddle over high heat.
When hot, add the sesame oil and then the bok choy, cut side down.
Cook for about two minutes. Adjust the heat so the bok choy does not burn but does brown.
Turn the bok choy over and coat with the sauce.
Cook for one minute and then turn the cut side down.
Turn one more time and cook for one more minute before serving.
Serving size: 4 ounces bok choy with sauce
|Calories 54||Calories from Fat 27|
|% Daily Value|
|Total Fat 3g|
|Saturated Fat &lgt;1g||2%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 7g||5%|
|Dietary Fiber 1g||3%|
|Vitamin A 22%||Vitamin C 42%|
|Calcium 8%||Iron 4%|
|Vitamin K 32mcg||Potassium 203mg|