Beijing Bok Choy

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 large bok choy, chopped
• 1 cup green onion, chopped (about 5 onions)
• 1 (8 ounce) can sliced bamboo shoots, drained
• 1 (6 1/2 ounce) can sliced mushrooms, drained
• 1/2 grapefruit, juice of (about 1/2 cup juice)
• 1/4 cup rice wine vinegar
• 3 tablespoons honey (pref. raw, thick type)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons canola oil
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon toasted sesame oil
• 1 tablespoon sesame seeds
• 1 tablespoon soy sauce

Recipe

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