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Braised Baby Bok Choy

Swarthmore Co-op’s executive chef Brendan Dougherty shared the recipe for this Asian side dish. He suggests serving it with fish or teriyaki grilled beef. Or, he adds, “You could also chill the bok choy and the liquid and use as a salad, mixing the braising liquid with some olive oil to make a vinaigrette and finishing with some lime.”
2 faves
Nutrition per serving    (USDA % daily values)
CAL
330
FAT
18%
CHOL
0%
SOD
117%
Uploaded by: County Lines Magazine

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Ingredients for 6 servings

6 baby bok choy, whole

2 qts. fresh squeezed orange juice

3 oz. (about 3-4 Tb. ) ginger, roughly chopped

4 cloves garlic, peeled and roughly chopped

2 lemongrass stalks, roughly chopped* or 1 tsp. lemon zest

½ C. soy sauce

1 Tb. sesame oil

4 star anise pods

Preparation

1.

Preheat oven to 325°. Combine all ingredients in a casserole dish and cover with aluminum foil. Bake for 30 minutes or until bok choy is tender. *Central to many Southeast Asian recipes, lemon grass adds a bright lemony flavor to many Southeast Asian dishes. Use only the bottom third of the plant, approximately 5-6”. Strip away the tough outer leaves, and chop the soft, inner core.

View instructions at
County Lines Magazine

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