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| General Category : Side Dish |
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| Food Group : Vegetables |
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| I first tasted baby bok choy several years ago when Martin was working at home one day on a new menu. Since then it has become one of my favourite vegetables and he often cooks it for me. |
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Ingredients
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1/4 tsp (1 mL) ground coriander seed |
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2 cups (500 mL ) chicken or vegetable broth |
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1 lemon |
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1 tsp (5 mL) chopped lemon grass (optional) |
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1 clove garlic, minced |
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1/4 tsp (1 mL ) each salt and pepper |
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Pinch hot chili flakes |
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2 baby bok choy |
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Preparation
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Toast coriander for 1 minute or until fragrant (in saucepan set over medium heat). Stir in chicken broth. Using a zester or grater, remove yellow zest from lemon and add to stock. Halve lemon and squeeze juice into broth. Add lemon grass, garlic, salt, pepper and chili flakes. Bring to a boil.
Meanwhile, trim away root ends and any tattered or tough outer leaves on bok choy. Wash carefully under running water to remove any grit trapped between leaves. Immerse in stock mixture and return to a boil. Reduce heat and simmer, covered, for 7 to 10 minutes or until tender; remove from pot and serve immediately.
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More Information
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Dana's tip:
Reserve cooking liquid to use as the base for a soup or sauce. |
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Nutritional information
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Per serving: 529 cal (57 per cent from fat), 5.5 g protein, 36 g fat, 56 g carb, 4 g fibre.
Make-Ahead: Can be made at least 8 hrs ahead.
Fast & Easy: 30 minutes or less (prep and cooking time) |
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Calories : 529
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Source
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© Homemakers.com
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