Bok Choy is beautiful and we have gotten a lot of it recently! I find myself with an abundance of citrus and bok choy….what to do, what to do. Turn to the internet of course. I stumbled across a page that gave me some inspiration for my dinner tonight. I made some of my own changes but ran with the idea. It came from the site Veganizzm, it’s a veggie site worth checking out!
- 3 heads of Bok Choy
- the juice from 3 small oranges
- 2 Tablespoons of sesame oil
- 2 Tablespoons of gluten free soy sauce
- 1 Tablespoon of Ben’s maple syrup
- 2 cloves of Springdell garlic
I wanted to get a strong but natural orange flavor in this dish to impart some sweetness so I squeezed three oranges and simmered the juice to reduce it down by about half. This concentrates the flavor, yummy!
Into the reduced orange juice goes the sesame oil, soy sauce, and minced garlic cloves. Let this is work together in the pan, your kitchen will start to smell really good too.
Once that cooks down a bit you have a thickened dark and flavorful base for your bok choy.
In order to evenly cook the bok choy I added the stems only to begin with, they will need a few more minutes to cook than the greens. About 3-4 minutes is all it took.
Add in the chopped greens. Do not walk away from the pan at this point, simply stir it around for a few minutes and the greens will wilt and become coated with the yummy sauce we created. Right before serving mix in the maple syrup.
That’s it friends, you have it. It is a dark color, so not the best looking dish but really fresh in flavor, and great treatment for bok choy. I served it on a bed of rice with a shredded orange chicken from my crockpot. All together this was one heck of a bite! My family requested we eat this one again. Enjoy!