Tuesday, January 03, 2006

Recipe for Stir-Fried Bok Choy with Hoisin Sauce

I already shared my list of New Year's Resolutions, but one thing I didn't make a resolution about, but could have, is my desire to try more new vegetable recipes in the coming year. I'm so in awe of how my good blog friend Alanna tries a new vegetable recipe every day, and I know that eating lots of interesting veggies is a great way to avoid boredom when you're eating the lower carb way. Plus most veggies are amazingly low in carbs; for example the bok choy used in this recipe has only 3 carbs per cup.

When I heard that Sweetnicks was designating Tuesday as the day for food bloggers to post about Anti-oxidant Rich Foods/5 a Day recipes, I thought it sounded like a great way for me to start expanding my vegetable options. I was surprised recently when I loved collard greens, and bok choy was a new vegetable for me too. I had eaten it, but never cooked it at home. I saw an interesting recipe in the Salt Lake Tribune, and changed it a bit to lower the fat and carbs, and it was a keeper. Supposedly this recipe serves four, but I gobbled up about half of it in one sitting.

Stir Fried Bok Choy with Hoisin Sauce
(Makes 3-4 servings, recipe from Salt Lake Tribune, who found it in Vegetables Every Day.)

1 large head bok choy
1/3 cup vegetable or chicken stock
1 T hoisin sauce (the original recipe called for 2 T, but hoisin sauce is high in sugar, so I reduced it and added a bit of soy sauce)
1 T rice vinegar
1 tsp. soy sauce
1 T peanut oil or vegetable oil (recipe called for 2 T but I have a nonstick wok, so I cut it down)
1 T minced fresh ginger root
salt, pepper to taste

Cut root end of bok choy off, then cut thick white stems apart from the dark green leaves so you can cook them separately. Cut stems in slices about 3/8 inch thick and leaves in slices about 1/2 inch thick. In small bowl, stir together chicken stock, hoisin sauce, rice vinegar, and soy sauce

Heat large wok or frying pan for 1-2 minutes, then add oil and heat until very hot. Add stems and stir-fry for 2 minutes. Add chopped fresh ginger, stir to blend, and saute 2 minutes more.

Add bok choy leaves and broth mixture, stir, then cover pan and cook about 2 minutes. Uncover and cook until sauce thickens slightly. (Bok choy cooks quickly, so don't overcook.) Season with salt and pepper and serve hot.

About Ingredients:
If you're watching carbs, be careful not to buy "seasoned" rice vinegar which contains sugar. Use fresh ginger root in this recipe, which can be kept in the freezer until needed and then grated on a large grater when a recipe calls for minced ginger like this.

Who Knew Low Carb Could Taste So Good Update:
I found out yesterday that one of my favorite blogs, Simply Recipes, has also declared January to be Low Carb Month. Elise features just the kind of recipes I think you will like, interesting, but do-able dishes. Be sure to visit Simply Recipes and check out the low carb offerings
counter customizable free hit
Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

More to Chew On:


  1. Kalyn, I do think you've beat me to bok choy! But it's on the list! FYI I just posted a really good low-carb Spinach, Artichoke & Bacon Dip and thanks to your help, A Veggie Venture now has a whole section (Low Carb Vegetable Recipes) for low-carb vegetables! It's been really eye-opening, watching the carbs add up. It's harder to do low carb in vegetables than I realized, especially in the fall/winter months when root vegetables are so tempting.

  2. Now I do feel so proud of myself, knowing that I have beaten Alanna to a vegetable. Be sure to check her site for lots of great low carb veggie options. Now, I must get her to tell me how to make a link in a comment or e-mail like that. For some reason, I just can't figure that out!

  3. I love Vegetables Every Day! It's one of the few cookbooks that sit out on my counter; I use it constantly. Some favorites: roasted asparagus and braised red cabbage with onions. Yum! Can't wait to try your bok choy recipe. Thanks!

  4. Pat, thanks for the recommendation. I will look for the book or order it online.

  5. Kalyn, I love bok choy but if you like collard greens, you should try kai lan. I'm not sure if you can get it where you are but it s fabulous with just some oyster sauce and garlic slices. I think you would love it.

  6. I can do this recipe! I have hoisin sauce and rice vinegar--just need bok choy. I'll give it a try someday. Into my recipe book!

    (If you have time in the next day or so, could you email me and answer a Q or two about your sidebar?)

    Thanks to you I keep finding other great blogs to check out. I never knew there were so many that I would like and whose recipes I would want to try.

  7. What a perfectly fabulous way to do bok choy. I've made it a few times, but never thought of Hoisin. Thanks for the tip.

    As always, it's great to visit your site.

  8. MM, I will look for the kai lan when I'm looking for lotus seeds, this weekend I hope.

    Cyndi, there are so many good blogs, it's hard to keep up on them.

    Ruth, thanks for the nice words. I always like it when one of my recipes appeals to someone I know is a great cook.

  9. I'm ashamed to admit I've never eaten bok choy. I find it a beautiful vegetable, though. I like to look at it. Can I get the vitamins and minerals thru osmosis?

  10. Looks super! Bok Choy is one of my favourite green veggies!

  11. Natalie, it is delicious, but this recipe is seriously in need of a new photo! You are too kind.


I'm so happy you're taking the time to comment on Kalyn's Kitchen! I love hearing from people who stop by, especially if you're sharing feedback or asking questions about a recipe I've posted here.

I've recently changed my comment settings so people can comment without signing in, but you will need to check the box to show you're a live person, and comments on older posts won't show up until I publish them. Thanks for understanding!

And if you really like the recipe, Pins, Shares, Tweets, and Yums are always appreciated!

Blogging tips