Craving some Chinese food but don’t want to order take-out? This Sweet and Sour Bok Choy recipe is the perfect side dish to accompany your Szechuan meat dish. Baby bok choy is simmered in a combination of water, sugar, soy sauce, rice wine vinegar, cornstarch, and optional chilli-garlic sauce. This easy recipe can be on your dinner table in under 20 minutes – way faster than delivery would take! Plus, you’ll know exactly what ingredients are in your food since you’re making it from scratch.
So next time you’re in the mood for some Asian cuisine, give this Sweet and Sour Bok Choy recipe a try. Your taste buds will thank you!
Try it with our CHILLED CUCUMBER AND SESAME NOODLES WITH TOFU
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Sweet-and-Sour Bok Choy
- Total Time: 10 minutes
- Yield: Serves 4
Ingredients
• 1 tablespoon granulated sugar
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 1⁄2 teaspoon hot chili-garlic sauce (optional)
• 1 teaspoon cornstarch
• 1 pound (450 g) baby bok choy, washed well
• 1/4 cup water
Instructions
1. Stir the sugar with soy sauce, rice wine vinegar and chili-garlic sauce (if using) in a small bowl until the sugar dissolves. Stir in the cornstarch. Reserve.
2. Place the bok choy in a frying pan that’s wide enough to fit the bulbs all in a single layer. Add the water, cover and bring to a boil. Cook 3 minutes or until the stems are tender-crisp when poked with a sharp knife. Take off the lid and cook, shaking the pan a few times, until the pan is dry, about 1 minute.
3. Stir the soy sauce mixture and add it to the pan. Cook, stirring constantly, 10 to 30 seconds or until the sauce thickens and coats the bok choy. Serve immediately.
- Prep Time: 5
- Cook Time: 5
Nutrition
- Serving Size: 1 Serving = 1/4 of Recipe
- Calories: 32 g
- Sugar: 4 g
- Sodium: 240 mg
- Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 2 g
*Permission to use
‘Excerpted from Uncomplicated: Taking the stress out of home cooking by Claire Tansey. Copyright © 2018 by Claire Tansey. Published by Penguin Books, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.’
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