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.
1. 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.
2.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.
3.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