Bok Choy is part of the powerhouse cruciferous family. Cruciferous vegetables are some of the most nutrient-rich cancer fighters out there. Luckily there are so many ways to make them delicious. Bok Choy is available year-round but is best in the summer. This classic soy braised bok choy recipe is the perfect way to get bok choy on your table.
- Heat a large saucepan over medium heat. Add the olive oil, vegetable broth, rice vinegar, soy sauce, hoisin sauce, Sriracha, and garlic to the pan and whisk together. Bring mixture to a simmer.
- Turn down the heat and arrange bok choy around the pan. Turn the heat back to medium and cook until leaves are wilted and stems are tender, about 10 minutes.
- Remove bok choy from pan and reduce liquid to a glaze over medium heat. Pour glaze over bok choy and serve immediately.
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons Sriracha sauce
- 2 cloves of garlic, smashed
- 2 heads medium bok choy, cored and halved lengthwise
Ann's Tips and Tricks
Both hoisin sauce and soy sauce contain gluten to make this dish gluten-free use tamari and a gluten-free hoisin sauce