Sauteed Bok Choy and Broccoli

108 Ratings
  • 5 19
  • 4 23
  • 3 38
  • 2 23
  • 1 5

This healthy side dish features a trio of Asian flavors -- garlic, ginger, and soy.

Everyday Food, October 2003

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Recipe Summary test

prep:
10 mins
total:
25 mins
Servings:
6
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Ingredients

Directions

  • Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.

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  • Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.

  • In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.

  • Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.

  • Press ginger in a sieve over skillet to release juices. Stir in soy sauce.

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Reviews (4)

108 Ratings
  • 5 19
  • 4 23
  • 3 38
  • 2 23
  • 1 5
Martha Stewart Member
06/18/2013
My whole family loved this recipe. I replace the vegetable oil by sesame oil and it is PERFECT!!!!!!!
Martha Stewart Member
01/28/2013
Mmm, this was so yummy. I also just threw my minced ginger into the mix; and I think I added the soy sauce along with the bok choy leaves in order to avoid an extra step. Didn't seem to be a problem, this tasted great.
Martha Stewart Member
07/10/2012
if i could only eat one meal for the rest of my life, it might be this! i would make a few slight additions however: 1) i'm not a meat eater so i added tofu for extra protein, 2) maybe add an extra tbs of ginger and soy sauce. pour this bad boy over a bed of quinoa and you are golden!
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Martha Stewart Member
10/31/2011
this was delicious! i didn't bother pressing the ginger through a sieve. i just grated it directly onto the veggies in the pan. the flavor was much more intense that way.
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