Wednesday, April 23, 2014

Sauteed Bok Choy and Broccoli

Sometimes I just get bored with the same old, same old. You too? It just seems like there are only so many ways to steam broccoli.

A couple weeks ago I was feeling pretty down about the dip in produce intake I'd seen. I wasn't as excited as I used to be about having a plate that was half veggies, half everything else. I was... in a rut. So I went searching for new side dishes.

Let me tell you, this one is a keeper. Nice flavors, makes you feel like you've splurged on chinese take out. Serve it with any stand-by weeknight dish for a totally different spin.

I'm feeling a lot better about that half-plate of veggies now. :)

Sauteed Bok Choy & Broccoli. Fantastic vegetarian side dish for fish or anything you want to make feel like a chinese takeout indulgence.

Sauteed Bok Choy and Broccoli

from Martha Stewart


1 lb bok choy
1 lb broccoli
2 tbsp vegetable oil
1 clove garlic
1 tbsp finely grated fresh ginger
1-2 tbsp soy sauce


Slice white stems from bok choy. Cut into 1 inch pieces. Roughly chop greens.

Peel stalks of broccoli and cut into 1/4 inch pieces. Cut head into bite sized pieces.

In a large skillet, boil 1/2 cup of water. Add bok choy stems and broccoli and cover. Cook for 5-8 minutes, until broccoli is bright green.

Uncover, cook on high 2-4 minutes until water has evaporated.

Add leaves, oil, and garlic. Cook until garlic is fragrant, 2-3 minutes.

Mix in ginger and soy sauce. Serve hot with grilled chicken or fish and rice.

I served this a couple weeks back with that smoked sweet salmon, rice, and the mango cucumber tropical salad.... YUM. The tropical salad also has ginger, so the flavors married beautifully.

Your turn! What side dishes do you turn to when you are bored of the regulars? (Seriously, I need to know.)

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