When I saw the package of baby bok choy at Stew Leonard’s a few days ago, I had already started planning an Asian inspired meal in my head. Then came the Low Sodium Soy Sauce Substitute from Sans Salt and it was a done deal! This master sauce is a gift that keeps on giving! So I decided to make the Baby Bok Choy with Blood Oranges as a side to go with my dinner. This recipe comes together super fast and tastes really fresh and clean!
Ingredients
- Baby bok choy, halved lengthwise
- Ginger, minced
- Garlic, minced
- Blood oranges (optional, I used 3)
- Low Sodium Soy Sauce Substitute
Method
- Add about 2-3 tablespoons of oil to a wide, heavy bottom pan, over medium heat.
- Now add the minced ginger and agrlic and let sizzle for a minute.
- Then arrange the bok choy halves, cut side down and let brown a bit for a couple of minutes.
- Use tongs to turn them around.
- Now add the blood orange segments (new culinary vocabulary word – supremed!) and cover the pan to let the bok choy braise in the juices from the oranges. This part is optional but it does add a bit of extra citrus flavor to the finished dish.
- Finish with a tablespoon or two of the low sodium soy sauce substitute.
Notes: Please don’t overcook the bok choy – they are awesome with just a bit of bite to them! If you must, salt the plate! Enjoy these Baby Bok Choy with Blood Oranges as a delicious side with your next meal!
