Beijing Bok Choy

14 ingredients
9 steps

Ingredients

  • 1 large bok choy, chopped
  • 1 cup green onion, chopped (about 5 onions)
  • 1 (8 ounce) cansliced bamboo shoots, drained
  • 1 (6 1/2 ounce) can sliced mushrooms, drained
  • 12 grapefruit, juice of (about 1/2 cup juice)
  • 14 cup rice wine vinegar
  • 3 tablespoons honey (pref. raw, thick type)
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 2 tablespoons canola oil
  • 12 teaspoon red pepper flakes
  • 12 teaspoon toasted sesame oil
  • 1 tablespoon sesame seeds
  • 1 tablespoon soy sauce

Directions

  1. 1
    Remove and wash each bok choy rib before chopping.
  2. 2
    In a small bowl; mix grapefruit juice, rice vinegar, honey, salt, pepper, red pepper flakes, and soy sauce.
  3. 3
    Heat canola oil in a large skillet.
  4. 4
    Add onions, bamboo shoots, and mushrooms then saute on med-high heat for 3 minutes.
  5. 5
    Turn heat down to med-low then add bok choy and the marinade.
  6. 6
    Stir then cover and simmer for 10 minutes until bok choy wilts.
  7. 7
    (Stir occasionally during this time).
  8. 8
    After 10 minutes, remove lid and add the sesame oil and sesame seeds.
  9. 9
    Stir and simmer for 1 more minute.

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