All Day Vegan: Over 100 Easy Plant-Based Recipes to Enjoy Any Time of Day by Mina Rome

Author:Mina Rome
Language: eng
Format: epub
ISBN: 9780744061512
Publisher: DK Publishing

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Orange Bok Choy

This is a lovely side dish best served paired with crispy tofu and rice.

PREP TIME: 10 min

COOK TIME: 10 min

YIELD: 2 servings

Ingredients

1 tbsp vegetable oil

1lb (500g) bok choy, trimmed* and quartered**

for the sauce:

4 cloves garlic, minced

1-inch piece of ginger, peeled and minced

pinch of chili flakes, or to taste

1 to 2 tsp sesame seeds

1½ tbsp soy sauce

2 tsp maple syrup

zest of ½ an orange

1 tbsp rice vinegar

¼ cup (60ml) orange juice

pinch of salt

pinch of ground black pepper

1 In a small bowl combine all the ingredients for the sauce.

2 Heat the vegetable oil in a large skillet on medium-high. Once hot, carefully add the bok choy pieces to the pan in one even layer using tongs. Do not move the pieces around. Allow them to get some color for about 1 to 2 minutes. Turn the bok choy and let the other sides brown as well for 1 to 2 minutes each.

3 Reduce heat to medium and add the orange mixture to the pan. Allow to simmer for 2 to 3 minutes. Serve and enjoy! If you would like to make a whole meal out of this, plate the bok choy next to some rice and tofu.

Notes:

*Cut off the outermost part of the stem. Don’t cut off too much, or it will fall apart. If this happens, this recipe still works with chopped bok choy. It just won’t look as pretty!

**If using baby bok choy, only cut them in half.

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