Soy-glazed Bok Choy


Original recipe here.

6-10 baby bok choy
2 tbsp of vegan hoisin sauce
1 tbsp rice vinegar
1 tsp soy sauce
1 tsp of ground ginger
3 cloves of garlic, minced
1 tsp sugar

Dump your bok choy (wash this REALLY well, as it often has a lot of gritty dirt inside the core) in a pot on medium, with a couple tablespoons of water and let it steam a few minutes till cooked. Whisk all the other ingredients together and pour in, toss and set aside.

I served this with:
fingerling potatoes, washed and halved, dried and tossed in canola oil and plenty of salt and pepper and roast at 415 F for about 30 mins, or until done.
I pressed out some tofu for about an hour, marinated it in faux-chicken broth and a few tablespoons of soy sauce for another hour, drained it and pan-fried it in a mixture of sesame, peanut and canola oil till it was golden.

The bok choy is Asian-style which wouldn’t conventionally go with roasted potatoes, but I kept the potatoes plain. And I really, really wanted potatoes. Potatoes go with anything, in my opinion.

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