This recipe is based on another found in a favorite cookbook, Mark Bittman’s How to Cook Everything. This is definitely one I’ll be making again. The cabbage has great flavor, sort of a cross between celery and cooked spinach, and it melds beautifully with the bold duo of garlic and ginger. Try pairing with savory broiled salmon for a truly delectable combination.
SODIUM CONTENT: 13 mg per serving
2 T. vegetable oil
1 T. minced garlic (3 cloves)
1 T. minced fresh ginger (1 1/2-inch piece, peeled)
2 lbs. bok choy, cleaned and cut into bite-size pieces*
1 t. very-low-sodium or sodium-free beef bouillon granules
1/2 t. ground white pepper
1/2 c. water
*If you are not familiar with bok choy and its preparation, here’s some help. Break the individual stalks off at the base (as with celery), discarding the small central core. Wash the stalks and leafy greens well, then drain. Trim each stalk at the base, then cut the stalks and greens into (approx) 1 to 2-inch pieces.
Heat the oil in a wok over medium-high. Add the garlic and ginger and cook, stirring, 30 seconds. Add the bok choy and cook, stirring, 2 minutes. Add the bouillon, pepper and water, raise the heat to high, and cook, stirring, 5-6 minutes. Remove from heat and serve immediately.
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