Tuesday, March 07, 2006

Bok Choy with Soy Sauce and Butter


(If you're a new visitor to Kalyn's Kitchen who found your way here from the article in Woman's World Magazine, welcome. You can find archives links by category for the recipes featured on my blog in the left sidebar. On the category page it tells what phase of the diet I believe each recipe is suitable for. I've been eating the South Beach way since August of 2004 and writing this blog since April of 2005, so if you're any phase one of the diet, you'll find a lot of good recipes in the archives.

It's interesting that people think of lower carb eaters as eating mostly meat, eggs, and cheese, but actually since I started eating the South Beach Diet way, I probably eat more vegetables than I've ever eaten in my life. Earlier I posted about Stir-Fried Bok Choy with Hoisin Sauce. Visually it's very similar to this dish, but the taste is quite different. If you haven't cooked bok choy, I recommend it highly.

Bok Choy with Soy Sauce and Butter
(Makes about 3 servings, recipe adapted slightly from The Gourmet Cookbook)

Ingredients:
2 T water
1 T soy sauce
1 T oyster sauce
1 T vegetable oil (I used peanut oil)
1 head bok choy, ends trimmed and cut crosswise into strips and washed if needed
1/2 tsp. salt, or less
1 T butter

Instructions:
Combine water, soy sauce and oyster sauce and set aside.

Heat wok or heavy frying pan until very hot, about 1-2 minutes, then add oil and heat about 30 seconds more. Add bok choy and salt and stir-fry for 2 minutes.

Add soy sauce mixture and butter and stir fry 2-3 minutes more, until bok choy is slightly crisp, but getting tender. Serve hot.



South Beach Suggestions:
The recipe does have a little bit of butter, which is not officially allowed on South Beach. You could use margarine if you wanted, but I did reduce the amount of butter by half and used less oil than the recipe called for, and the amount of butter per serving is very small.

About Ingredients:
According to Vegetable Love by Barbara Kafka, the name Bok Choy used to refer to the rather longish white-leafed cabbage that is now most often called Napa Cabbage in America. Now most often Bok Choy means a dark leafed vegetable with fleshy white stems. It is also sometimes called Shanghai Bok Choy.
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19 comments:

  1. I hate that yellow print too.

    This sounds good. I thought Napa cabbage and bok choy were different veggies. You learn something new every day!

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  2. Hi CBJ, actually, they are different vegetables, it's just that the name Bok Choy used to be used for what is now called Napa Cabbage.

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  3. Ahh, that looks delicious. I love greens fixed this way!

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  4. I've actually never made bok choy - this may be my first one to try.

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  5. Sounds delicious - I adore bok choy!

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  6. I have to say that your photos are getting better and better Kalyn!

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  7. Hi, Just wondering if you can recommend some phase 1 recipes for a beginner with little time because of 3 small kids. Thanks

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  8. Mmmmm, with butter. Must try that.

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  9. Thanks for the recipe-- I tried it tonight, but substituted 1/2 tsp Thai fish sauce for the oyster sauce. Did you know that oyster sauce is mostly corn syrup? I threw it out when we started SB. Anyway, a very tasty side dish with the fish sauce!

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  10. Carmen, glad that substitution worked for you. Oyster sauce is relatively high in sugar, but 1 T called for in this recipe has 3 grams of sugar, which doesn't seem like much for several servings of vegetables.

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  11. Super easy, quick and yummy!

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  12. Michele, thanks. Glad you liked it.

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  13. I love bok choi (as it is spelled here in the UK) and will be making this tonight...can't wait to have dinner! I'm growing bok choi so will look forward to making this again with the fresh-from-the-garden variety!

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  14. Terri, lucky you to have home-grown bok choy! (And wow does this recipe ever need a new photo, but it is very tasty!)

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  15. This was really tasty! I added some mushrooms to bulk it up a bit as I didn't have enough of the bok choi. I also added a small bit of fish sauce in addition to the oyster sauce and also added a Tbsp. of sesame oil...oh yummy!

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  16. I found your recipes and blog when using yummly.com, and found that I love your recipes and they all pretty easy too! I was wondering though, would collard greens be good in this recipe as well? I have left overs and need to find a good way to use them :)

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  17. Thanks Cassy! I'm all about easy!

    I haven't tried collards with soy sauce, but it sounds good to me. I think you'll need to cook the collard greens a bit longer to get them tender. Maybe cut in fairly thin strips to speed up the cooking as well. Love to hear how it turns out.

    (And I MUST take a new photo for this post. Ugh.)

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Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

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