This is a quick to put together and simple recipe with big payoff. So delicious, and just what my body needed mid holiday season.
I served mine with a bit of ground chicken; tofu would also be great here – the sauce would also make a fantastic tofu marinade for some oven-fried crispy tofu like this.
gluten-free, vegetarian, vegan
Simple Korean-Style Bok Choy
3 small bunches bok choy
2 cloves garlic
2 tsp. sugar
3 Tbsp. soy sauce, tamari or coconut aminos
1 Tbsp. rice vinegar
2 Tbsp. sesame oil
1/2 tsp. red pepper flakes
2 tsp. gochujiang
1/4 – 1/3 c. pine nuts
Sesame seeds for garnish
Sushi rice for serving
Thinly slice the bok choy, separating the bottoms from the leafy tops. Chuck the bottoms in a medium/medium-high pan. Mince and then add the garlic.
In a separate small bowl, whisk together the sugar, soy sauce, vinegar, oil, red pepper flakes, and gochujiang.
When the veggie bottoms are beginning to soften, add the pine nuts and sauté, stirring frequently, until the pine nuts are beginning to brown. Chuck the veggie tops in and stir.
Add the sauce and cook until the veggies are done to your liking and the sauce has been well incorporated.
Serve over a bowl of sushi rice and top with sesame seeds for a quick and light meal.
Serves 2 – 3
