Serves 6 (serving size: 1 cup salad and 2 teaspoons shallots)
Photo: Randy Mayor; Styling: Claire Spollen
5 tablespoons canola oil, divided
1/2 cup thinly sliced shallots, separated into rings
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 tablespoon lower-sodium soy sauce
2 teaspoons fresh lime juice
1 teaspoon fish sauce
1/4 teaspoon crushed red pepper
1 small shallot, minced
1 garlic clove, minced
1 pound baby bok choy, rinsed and cut into (1-inch) slices
1/4 cup torn fresh mint leaves
How to Make It
Heat a medium skillet over medium-high heat. Add 1 tablespoon oil to pan. Combine shallot rings and cornstarch in a bowl; toss to coat. Add shallots to pan; sauté 5 minutes or until crisp.
Combine vinegar and next 6 ingredients (through garlic) in a bowl; drizzle in remaining 1/4 cup oil, stirring with a whisk. Add bok choy and mint; toss to coat. Top with fried shallots.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov
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