Baby Bok Choy with Sherry Vinaigrette

Baby Bok Choy with Sherry Vinaigrette

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From: EatingWell Magazine, March/April 2015

While sherry vinegar and Dijon may seem like unconventional ingredients, in this healthy Chinese-style stir-fry recipe, they combine to impart a mild Chinese-mustard-like flavor to the dish. It's so good, you just may find yourself using the sauce on all your favorite sautéed vegetables.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound baby bok choy
  • 2 teaspoons sherry vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon Dijon mustard
  • 2 tablespoons peanut oil
  • 1 tablespoon minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons dry sherry

Preparation

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  1. Trim bok choy and separate stems. Rinse under cold water and dry well. Cut the stems into roughly 2-inch pieces (you should have about 4 cups). Keep the leaves whole. Combine vinegar, sesame oil and mustard in a small bowl; set aside.
  2. Heat a 14-inch flat-bottomed wok or large heavy skillet (not nonstick) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in peanut oil, add garlic and stir-fry until fragrant, about 10 seconds. Add the bok choy stems and stir-fry for 1 minute. Add the leaves and sprinkle with salt and pepper; stir-fry until the leaves are just limp and bright green, about 30 seconds. Swirl in sherry and stir-fry until the stems are just crisp-tender, 30 seconds to 1 minute. Transfer to a serving bowl. Add the reserved vinegar mixture and toss to combine.
  • Equipment: 14-inch flat-bottomed carbon-steel wok

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 92 calories; 8 g fat(1 g sat); 1 g fiber; 3 g carbohydrates; 2 g protein; 46 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 4,723 IU vitamin A; 30 mg vitamin C; 109 mg calcium; 1 mg iron; 346 mg sodium; 430 mg potassium
  • Nutrition Bonus: Vitamin A (94% daily value), Vitamin C (50% dv)
  • Carbohydrate Servings: 0
  • Exchanges: ½ vegetable, 1½ fat

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