Baby bok choy gets a sensational makeover: a spicy dressing makes all the difference to this Asian green. Serve with chargrilled chicken, pork steaks or stir-fried tofu cubes marinated in soy, ginger, honey and garlic, together with rice or noodles.
1 tablespoon fresh ginger, finely chopped
2 red chillies, finely sliced diagonally
2 cloves garlic, finely chopped
1 tablespoon sesame oil
1 tablespoon mirin (Japanese rice wine)
1 tablespoon soy sauce
1 teaspoon sugar
1 bunch baby bok choy (500 g)
2 tablespoons toasted sesame seeds
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Directions Preparation:10min › Cook:1min › Extra time:1min › Ready in:12min
Combine the ginger, chilli, garlic, sesame oil, mirin, soy sauce and sugar in a small bowl.
Blanch the whole bok choy in boiling water in a large saucepan for 1 minute, then place on a serving plate. Drizzle with the dressing then sprinkle with the sesame seeds.
For you information, vegans definitely do not eat honey. Let me explain:
We consider it cruel as the bees make it for their own dietary needs, that is to feed their hives and sustain their young.
The production of honey from a single bee over its entire lifetime is only one-twelfth of a teaspoon! So each tablespoon of honey represents the workload of thirty six bees!!
Furthermore, to obtain the honey, the bees are smoked out of their hives, which goes straight into their eyes and respiratory system. Bees are killed in this process. Please remove the vegan label or adjust your recipe accordingly. - 16 Oct 2009