Quick Braised Bok Choy, Turnips, and Watercress with Ginger and Soy
By America's Test KitchenPublished on August 22, 2007
Time
30 minutes
Yield
Serves 6 as a side dish
Ingredients
1 tablespoon sesame oil 1 tablespoon vegetable oil 1 small garlic clove, minced1 tablespoon minced fresh ginger ½ pound turnips, peeled, halved, and sliced thin2 heads bok choy (about 12 ounces), washed and cut crosswise into 1-inch pieces1 bunch watercress (about 4 ounces), rinsed¼ cup low-sodium chicken broth 2 tablespoons soy sauce 2 tablespoons sake Ground black pepper 2 tablespoons toasted sesame seeds
Instructions
- Heat oils in large sauté pan over medium heat. Add garlic and ginger; sauté until aromatic and starting to brown, about 2 minutes. Increase heat to medium-high. Add turnips; sauté to soften slightly, about 3 minutes. Increase heat to high; add bok choy and watercress and sauté until wilted, about 1 minute.
- Add stock, soy, and sake; cover and reduce heat to low. Simmer until turnips are just tender, about 3 minutes. Season to taste with pepper and garnish with sesame seeds.
Time
30 minutesYield
Serves 6 as a side dishIngredients
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 small garlic clove, minced
1 tablespoon minced fresh ginger
½ pound turnips, peeled, halved, and sliced thin
2 heads bok choy (about 12 ounces), washed and cut crosswise into 1-inch pieces
1 bunch watercress (about 4 ounces), rinsed
¼ cup low-sodium chicken broth
2 tablespoons soy sauce
2 tablespoons sake
Ground black pepper
2 tablespoons toasted sesame seeds
Ingredients
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 small garlic clove, minced
1 tablespoon minced fresh ginger
½ pound turnips, peeled, halved, and sliced thin
2 heads bok choy (about 12 ounces), washed and cut crosswise into 1-inch pieces
1 bunch watercress (about 4 ounces), rinsed
¼ cup low-sodium chicken broth
2 tablespoons soy sauce
2 tablespoons sake
Ground black pepper
2 tablespoons toasted sesame seeds
Ingredients
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 small garlic clove, minced
1 tablespoon minced fresh ginger
½ pound turnips, peeled, halved, and sliced thin
2 heads bok choy (about 12 ounces), washed and cut crosswise into 1-inch pieces
1 bunch watercress (about 4 ounces), rinsed
¼ cup low-sodium chicken broth
2 tablespoons soy sauce
2 tablespoons sake
Ground black pepper
2 tablespoons toasted sesame seeds
Why This Recipe Works
When developing recipes for winter squash and root vegetables, we found that braising enhanced their deep flavors.
Instructions
- Heat oils in large sauté pan over medium heat. Add garlic and ginger; sauté until aromatic and starting to brown, about 2 minutes. Increase heat to medium-high. Add turnips; sauté to soften slightly, about 3 minutes. Increase heat to high; add bok choy and watercress and sauté until wilted, about 1 minute.
- Add stock, soy, and sake; cover and reduce heat to low. Simmer until turnips are just tender, about 3 minutes. Season to taste with pepper and garnish with sesame seeds.
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