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Cherry Glazed Bok Choy

1/4

cup

peanut oil

4

heads baby bok choy, halved lengthwise

1

small

piece ginger

1

tablespoon

mirin

3

tablespoons

soy sauce

1/4

cup

chicken stock

1

tablespoon

lite miso

2

tablespoon

cornstarch, dissolved in 2 tablespoons water

1

(12-ounce) bag frozen pitted cherries, thawed and drained

Salt, and freshly cracked white pepper

1

You can start the bok choy when the duck has about 10 minutes left in

2

cooking. Preheat a large skillet on medium high. Add peanut oil.

3

Saute cut side down for about 1 minute until golden. Discard the oil. Take

4

the back-side of a knife and give the ginger a good whack. Bruising the

5

ginger will release a ton of flavor. Add the ginger to the pan with bok

6

choy then add the mirin, soy, and chicken stock. Stir in the miso, careful

7

not to damage the food.

8

While you have the spoon in your hand, stir in the cornstarch mixture,

9

then let the sauce simmer and thicken for a few minutes. Finish with the

10

fresh cherries, a pinch of salt, and fresh cracked white pepper.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (15.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 6 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1430.7

Calories From Fat (36%)

513.29

% Daily Value

Total Fat 58.22g

90%

Saturated Fat 9.24g

46%

Cholesterol 0mg

0%

Sodium 1754.58mg

73%

Potassium 201.55mg

6%

Total Carbohydrates 232.4g

77%

Fiber 15.62g

62%

Sugar 0.39g

 

Protein 12.65g

25%