Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

A sprinkle of sugar and a thorough sear give the bok choy a beautifully caramelized crust. A little water steams the veggie to the perfect crisp-tender texture.

Ann Taylor Pittman
Recipe by Cooking Light May 2016

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Credit: Jennifer Causey Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 2 bok choy halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Sprinkle sugar evenly over cut sides of bok choy. Add oil to pan; swirl to coat. Add bok choy to pan, cut side down; cover and cook 2 minutes or until browned. Turn bok choy over; add 3 tablespoons water to pan. Cover and cook 2 minutes or until bok choy is crisp-tender. Sprinkle evenly with salt.

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Nutrition Facts

47 calories; fat 3.6g; saturated fat 0.5g; mono fat 1.4g; poly fat 1.5g; protein 1g; carbohydrates 3g; fiber 1g; iron 1mg; sodium 185mg; calcium 104mg; sugars 2g; added sugar 1g.
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