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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.
- By: Grace Young EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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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Active
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Ready In
- 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.
- 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
- 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
