Spicy Mustard Bok Choy
Servings
4Serving size
4 ounces bok choy with sauceThis recipe can easily be multiplied and makes very good leftovers, hot or cold.
Ingredients
| 16 ounces Bok choy (4 baby bok choy, about 4 ounces each) |
| 2 tsp. Chinese mustard |
| 2 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1/8 tsp. Cayenne pepper |
| 1 tsp. Sesame oil |
Instructions
Place the mustard, soy sauce and cayenne pepper in a bowl and whisk until smooth.
Heat a large skillet or wok over high heat and add the sesame oil.
Add the white part of the bok choy to the hot pan and toss. Cover and let cook for about one minute.
Uncover and toss. Cook for another minute.
Add the green part of the bok choy and the mustard sauce.
Toss well and cook for 90 seconds.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Bok choy is one of the great overlooked veggies. It is sweet with just a bit of bitterness, generally inexpensive, and cooks in a flash. It’s perfect for almost any Asian dish like a stir fry or fried rice, or as a side dish like this quick sautéed version with mustard sauce. The 1/8 teaspoon of cayenne pepper might be too spicy for a lot of people. If you don’t like spicy food, cut back to half that or leave it out.