Quick “Get Some Greens In You” Bok Choy Rice Bowl
Ingredients
- 3 baby bok choy, halved or quartered lengthwise
- 1 to 2 cups cooked rice
- ½ to 1 cup canned white beans or chickpeas, drained and rinsed
- 1 tablespoon oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced, optional
Bean option
Use white beans for comfort.
Use chickpeas for chew.
Sauce
- ⅓ cup chicken broth or water
- 1 teaspoon cornstarch
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar or mild vinegar
Whisk together the broth or water, cornstarch, soy sauce, and vinegar until smooth.
Instructions
- Warm the cooked rice.
- Heat oil in a pan over medium-high heat.
- Add bok choy cut-side down and sear for about 2 minutes.
- Add garlic and ginger, if using, and cook for about 30 seconds.
- Add the white beans or chickpeas and cook for 1 to 2 minutes.
- Whisk the sauce again and pour it into the pan.
- Cover for 1 to 2 minutes, until the bok choy stems soften.
- Uncover and simmer until the sauce is glossy.
- Serve over cooked rice.
Fast, green, not sweet, not fussy. 🥬
Method:
