Warm Bok Choy Salad
First saute then boil for extra deep flavor.
15 minutes
68kcal
0.4g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Trim and discard the thick base of the bok choy, then divide into 3 equal portions. Mince the long onion and ginger.
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Place the long onion and ginger from (1) into a bowl, add in (A) and mix well.
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Heat the vegetable oil in a fry pan and saute the bok choy. Add in a dash of salt and 100 ml (3.4 fl. oz.) of water, cover with a lid and bring to a boil.
-
Pour into a strainer and squeeze out excess moisture. Place onto dishes and pour on (2).
Cooking Basics
Japanese long onion - finely chopped
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
Ginger - mincing
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
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