There are many ways to cutting the healthy food circuit and no matter how you slice it at the core we are talking about a good amount of vegetables. The key to note is that vegetables are colorful and exciting. To feed my family, I am constantly looking for new ideas to bring by way of healthy eating, sure I have a few of my own, but it never hurts to have diversity.
This is where a book like The Passionate Vegetable comes in handy. A nicely styled substantial volume, this book is bursting with colorful and enticing recipes, the kind created with possibly a family in focus. Actually, Chef Suzanne Landry in her acknowledgements mentions that her sons were the reasons that started her on the healthy cooking journey. Some of her inspiration also came from her father who suffered for over 17 years of recurring cancer.
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Sweet and Sour Bok Choy
- Total Time: 20 minutes
- Yield: 2
Description
If you are looking for new ways to introduce some healthy goodness to your life, this is for you.
Ingredients
- 1 head bok choy
- 2 tbsp (30 ml) light sesame oil
- 1 tbsp fresh ginger root, peeled and minced
- 1/2 cup (120 ml) red cabbage, shredded or thinly sliced
- 1/2 cup (120 ml) carrots, cut into thin matchsticks
- 1 tsp sea salt
Sauce
- 1 tbsp arrowroot or organic cornstarch
- 1 cup (240 ml) cold water
- 1 tbsp soy sauce
- 1 1/2 tbsp (22 ml) honey
- 3 tbsp (45 ml) raw apple cider vinegar
Instructions
- Separate the leaves of bok choy and discard outer leaves that might be bruised or pithy. Rinse bok choy thoroughly. Cut away bottom white secon of bok chou for the grean leafy tops. Place 2 stems of the white bottoms on top of each other and slice down the middle lengthwise. Cut into 1/2-inch diagonal slices. Place the leafy green tops on top of each other and cut in half. Fold over and cut again in half lengthwise, then cut crosswise into 1/2-inch pieces. Keep separate for now.
- Preheat sesame oil in frying pan and sauce ginger for 30 seconds. Add red cabbage and carrots and saute for another 2 minutes. Add bottoms of boy choy and salt. Cover and simmer on low heat for 3 minutes.
- Prepare sauce by dissolving arrowroot or cornstarch in the cold water. Add soy sauce, honey and vinegar, and mix. Pour on the vegetables and stir until dressing thickens and becomes clear. Now place the greens on top. Do not stir in. Cover and steam for 2 minutes. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Side Dish
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 170
If You Liked This Recipe, You’ll Love These
- Sweet and Sour Pickled Beets
- Spring Salad – Baby Bok Choy, Butter Lettuce and Blackberry Salad
- Thai Curry Sweet Potato Soup
- Tahini and Cilantro Sweet Potato Wedges
Frequently Asked Questions
Why are the white stems and green leafy tops of the bok choy cooked separately?
The white stems are dense and take longer to cook, so they go into the pan first and simmer covered for 3 minutes before the sauce is made and poured over. The green leafy tops are placed on top at the very end and steamed for only 2 minutes so they stay tender rather than turning limp.
What is arrowroot and can I substitute cornstarch?
Arrowroot or organic cornstarch work interchangeably here — dissolve either one in 1 cup of cold water before adding the soy sauce, honey, and vinegar to make the sweet and sour sauce. Both thicken the sauce as it heats, turning it glossy and clear.
