Crisp-tender baby bok Choy in a rich, gingery sauce makes a tasty side dish
1. Heat 1/2 TBS peanut oil in 12-in skillet over medium heat until shimmering hot
2. Add ginger and garlic and cook, stirring until brown, about 30 seconds
3. Whisk in mirin miso, lime juice, vinegar, and Sriracha, and cook until slightly thickened, about 1 minute
4. Stir in the sesame oil
5. Transfer to a heat-proof bowl and keep warm
6. Wipe out the skillet
7. Heat the remaining 2 TBS of peanut oil over medium heat until shimmering hot
8. Add the bok Choy, toss gently, then cover and cook, turning occasionally, until crisp-tender and browned on some edges, 5-6 minutes
9. Transfer to a platter, drizzle with dressing, and serve
Need skillet very very hot
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Serving Size: 1 Serving (268g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 168 | ||
Calories from Fat: 114 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 344.2mg | 12 % | |
Potassium 607.4mg | 16 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 5.4g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 168
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