americastestkitchen3.1
Sautéed Baby Bok Choy with Honey and Orange
How do you get the most flavor out of this quick-cooking vegetable? Brown it.
👥 4 Servings⏱️ Prep & Cook: 35 min👤 Natalie Estrada📖 americastestkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
Cut dark green leaves from bok choy stalks. Chop leaves coarse. Place leaves in large bowl and cover with water; swish around to remove sand. Remove leaves from water, transfer to salad spinner, and spin dry; transfer leaves to clean bowl and set aside.
2
Cut off bottom ¼ inch of bok choy base and discard. Pull bok choy stalks downward to snap off at base until you reach core; discard core. Repeat washing and spinning with stalks. Pat stalks dry with paper towels if still wet.
3
Combine scallion, honey, and orange zest in small bowl. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add stalks, sprinkle with salt, and cook, without stirring, until beginning to brown on bottom, about ⏱️ 5 minutes. Stir and continue to cook until stalks are just tender, about ⏱️ 1 minute longer.
honey2 teaspoonsgrated orange zest2 teaspoons
4
Add leaves and scallion mixture and cook, turning constantly with tongs, until leaves are wilted, about ⏱️ 1 minute. Remove skillet from heat and season bok choy with salt to taste. Transfer to platter and serve.
Nutrition Facts
calories
70
fiber Content
2 g
sodium Content
307 mg
protein Content
2 g
cholesterol Content
0 mg
carbohydrate Content
9 g
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